Japanese Salmon Bowl

Sushi is such a luxury, and a more pricey option I frequently drift towards when delivery is calling my name. However I've discovered it's much cheaper to invest just a couple extra dollars in high-quality fish and put together your own little bowl of Japanese goodness.

• 8 oz sushi-grade salmon or tuna
• 2 T soy sauce
• 1 t fish sauce
• 1 T rice vinegar
• 1 T sesame oil
• 1 green onion
• 1 cup of cooked white rice or cauliflower rice, room temperature
• To serve (optional): sesame seeds, avocado, tobiko

Chop the fish into bite sized pieces. Add all of the sauce ingredients and green onion and toss together. Refrigerate for 30 minutes to let the flavors come together.

Place rice or cauliflower at the bottom of a bowl. Top with the fish and any extra serving garnishes.