2 salmon fillets (approx. 4-6 oz. each preferably wild Alaskan king salmon)

2 Tbsp soy sauce (reduced sodium)

2 Tbsp mirin (sweet cooking rice vinegar found in the Asian section of the supermarket (or dry sherry))

2 Tbsp sake (or sherry)

1 1/2 tsp honey

1 1/2 tsp water

1 tsp cornstarch

1 cups cooked rice (white or brown Jasmine)

2 cups fresh spinach ((or 1 cup frozen, thawed))

½ avocado (sliced)

¼ cup edamame (shelled (fresh or frozen(thawed)))

1 carrot (grated)

1 tsp toasted sesame seeds (white or black)

1 sheet Nori (or roasted seaweed snack cut into thin slices about 1 inch long and 1/8 inch wide.)

1 green onion (sliced (white and green parts))

Preheat oven to 400F. Prepare a baking sheet with aluminum foil or parchment paper and set aside.

In a small pan over medium heat combine soy sauce, mirin, sake and honey. While mixture is heating, whisk together in a separate small bowl cornstarch and water. Add cornstarch mixture to soy sauce mixture and bring to a boil. Reduce heat and continue to stir frequently until teriyaki reaches desired thickness (about 2-3 min.)

Place salmon fillets (skin side down) on prepared baking sheet, brush ( or spoon) with teriyaki sauce . Reserving any unused teriyaki sauce to drizzle over finished bowl. Place salmon in oven and cook for approx. 12- 15 min. until pink . The salmon will continue to cook for a few minutes once removed from the oven so take this into account when cooking. Allow to cool for a few minutes . Remove and discard the skin.

While salmon is cooking, heat a large skillet over medium heat. Drizzle a small amount of olive oil (or water) and cook spinach until it wilts (approx. 2-3 min.) season with salt and pepper to taste.

To assemble bowls, heat up cooked rice and divide between bowls. Top with salmon, spinach, carrot, edamame, avocado, sesame seeds, green onions and Nori strips. Drizzle any remaining teriyaki sauce over bowl if desired.