4 salmon fillets (about 6 oz each)

2 tablespoons sesame oil

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce

1 tablespoon honey

2 cloves garlic, minced

1 cup brown rice (uncooked)

1 cup edamame (shelled, fresh or frozen)

1 medium cucumber, thinly sliced

2 tablespoons sesame seeds (for garnish)

Salt and pepper to taste

2 green onions, chopped (optional for garnish)

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Rinse the brown rice under cold water and cook according to package instructions (1 cup rice with 2 cups water, simmer for 45 minutes, then fluff with a fork).
In a small bowl, whisk together sesame oil, ginger, soy sauce, honey, garlic, salt, and pepper. Marinate the salmon fillets in the mixture for 15 minutes to 1 hour.
Cook the salmon in a preheated non-stick skillet or grill pan over medium-high heat for 4–5 minutes per side until fully cooked (internal temperature of 145°F/63°C).
If using frozen edamame, cook according to package instructions; if fresh, steam or boil for 3–5 minutes. Set aside.
Assemble the bowls by placing a scoop of brown rice, topped with salmon, edamame, and cucumber slices.
Garnish with sesame seeds and optional chopped green onions. Serve immediately.

For a spicier version, add sriracha, chili oil, or red pepper flakes to the marinade.

Substitute salmon with tofu or chicken for different protein options.

Use quinoa or cauliflower rice for a lower-carb variation.

Leftovers can be stored separately in the fridge for up to 3 days.