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Cook the rice on the stove on medium heat. Once the water and rice come to a boil cover with a lid and turn down, Simmer until the rice is cooked. Fluff with a fork and put into a refrigerator to chill down
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Mix together all of the ingredients for the salmon marinade and then pour over top of the fish. Mix well and let sit for 15 minutes.
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Mix together the ingredients for the pickled onions and put into a mason jar. Add in the thinly sliced red onions and then put the lid on the jar. Shake the jar and let sit for 15 minutes until the onions start to wilt. They should have a nice pickled flavor.
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Add in the avocado and edamame beans to the salmon mixture and serve on the rice. Garnish with the pickled red onions and enjoy!
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NOTE: If you want to enjoy the salmon cooked instead of raw, simply marinade the salmon the same way you did before, but roast in a 350 degree oven for 5-10 minutes until the salmon is just cooked. Mix in the edamame beans and the avocado after to warm through, and then serve over the rice.