1-Step 1: Make the Ginger Scallion Rice Heat 2 tbsp avocado oil in a medium saucepan over medium heat. Add minced garlic, 2 tbsp grated ginger, and minced scallion whites. Saute until fragrant, about 1 minute. Stir in rinsed 3 cups jasmine rice to coat. Add 4 1/2 cups water, 1 tsp kosher salt, and 1 tbsp sesame oil. Bring to simmer, reduce to low, cover, and cook 18-20 minutes until water absorbs. Fluff and mix in sliced green scallions.

2-Step 2: Prepare Sriracha Mayo Whisk 1/2 cup mayonnaise with 2 tbsp sriracha. Adjust heat to taste and chill. This adds creamy spice to your salmon rice bowl.

3-Step 3: Make Teriyaki Sauce Whisk 1/3 cup low-sodium soy sauce, 2 tbsp rice vinegar, 3 tbsp brown sugar, 1 minced garlic clove, 1 tbsp grated ginger, and optional 1 tsp sambal oelek. Heat in saucepan over medium, whisk in cornstarch slurry, simmer until thick. Note: garlic benefits boost flavor and health.

4-Step 4: Cook the Crispy Salmon Toss 1.5 lb salmon cubes in 1/2 cup cornstarch, then 1 tsp sesame oil. Heat 2-3 tbsp avocado oil in large skillet over medium-high. Sear in batches 2-3 minutes per side for crisp exterior. Return all to pan, lower heat, add teriyaki sauce, stir 1-2 minutes to coat. Pink center is fine.

5-Step 5: Assemble the Bowls Divide rice into 6 bowls. Top with crispy teriyaki salmon, 1 1/2 cups edamame, cucumber slices, 2 cups shredded purple cabbage, 2 sliced avocados. Drizzle sriracha mayo, sprinkle 1-2 tbsp sesame seeds.