Preheat your oven to 350°F (175°C). Season the salmon with kosher salt and ground black pepper. Place the salmon on a baking sheet and bake for 20 minutes or until fully cooked. Internal temperature should be at least 145F measured in the thickest part of the filet. If cooking individual filets, reduce cooking time to 12-15 minutes.

While salmon is cooking, rinse the jasmine rice under cold water until the water runs clear.

Rice Cooker: Add the rinsed rice to a rice cooker with the appropriate amount of water (usually about 1 1/2 cups) and cook according to the rice cooker’s instructions.

Stove Top: Bring 1 1/2 cups of water to a boil in a medium saucepan. Add the rinsed rice, reduce heat to low, cover, and simmer for 15-18 minutes or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

In a small bowl, mix together the Sriracha, non-fat Greek yogurt, and avocado oil-based mayonnaise until smooth. Set aside.

Divide the cooked jasmine rice evenly among 4 bowls. Top each bowl with flaked salmon, julienned carrots, thinly sliced cucumber, and unshelled edamame thawed in the microwave. 

Each bowl will include:

1/2 or 130g cup cooked rice

3oz/87g cooked salmon

1/2 cup/57g whole edamame

1/2 Cup Julienned Vegetables 

2 tsp Spicy Mayo

1 Tbsp Soy Sauce

1 tsp Furikake Seasoning

Enjoy your Salmon Sushi Bowls immediately and refrigerate leftovers for up to 3 days for meal prep.