• 1 cup jasmine rice cooked
• 10 oz wild salmon skin removed, cut into 1” cubes
• .5 tbsp sesame oil
• 4 stalks bok choy sliced
• 1 carrot peeled
• 1 mini cucumber thinly sliced
• 1 red pepper thinly sliced

Sauce

• 4 tbsp tamari low sodium
• 1 tbsp rice vinegar
• 2 cloves garlic minced
• 2 tsp ginger grated
• 1 tbsp honey
• 1 tsp sriracha optional
• 1 tsp potato starch

Dressing

• 1 tbsp tamari low sodium
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp sesame oil

Garnish

• 2 scallions
• toasted sesame seeds