1 lb fresh salmon fillets (skinned and cut into 1-inch bite pieces)
2 tbsp low-sodium soy sauce
1 tbsp pure toasted sesame oil
1 tbsp honey
2 cups cooked brown rice or quinoa (warm)
1 medium ripe avocado (sliced)
1 English cucumber (thinly sliced into half-moons)
1 cup shredded purple cabbage
1 cup edamame (steamed and shelled)
2 tbsp sriracha mayo or spicy mayo
1 tbsp toasted sesame seeds
2 green onions (sliced)
1/2 cup low-sodium chicken broth