Salmon Teriyaki Bowls

Ingredients

• 4 to 6 ounce salmon filets 4 unit
• kosher salt 0.5 teaspoon
• freshly ground black pepper 0.5 teaspoon
• teriyaki sauce such as Trader Joe’s® Soyaki® or Kikkoman® Takumi Teriyaki sauce 0.75 cup
• cooked jasmine rice 3 cups
• sriracha or other hot sauce (optional) 0 unit
• shelled edamame, prepared according to package directions, warm 1-2 avocados, peeled and diced 2 cups
• avocados, peeled and diced 1 unit

Steps

1. Preheat the oven to 450 degrees F (235 degrees C). Line a rimmed baking sheet with foil and lightly grease the pan.
2. Season salmon with salt and pepper and spread 1 tablespoon teriyaki sauce over each fillet. Set salmon on the prepared baking sheet.
3. Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes, or to your preferred doneness.
4. Meanwhile prepare rice and edamame according to package directions; keep warm.
5. Divide rice among bowls and top with edamame. Flake 1 piece of  salmon on top and add avocado.
6. Drizzle 1 to 2 tablespoons of remaining teriyaki sauce over each bowl and drizzle with hot sauce.