Teriyaki Salmon Rice Bowls

Salmon

• 4 fillets skinless salmon fillets, 6 oz each4 fillets skinless salmon fillets, 6 oz each
• ¼ tsp kosher salt¼ tsp kosher salt
• cooking spray, as neededcooking spray, as needed

Teriyaki

• ¼ cup low-sodium soy sauce59 ml low-sodium soy sauce
• 2 tbsp honey30 ml honey
• 2 tbsp rice vinegar30 ml rice vinegar
• 2 cloves garlic, grated2 cloves garlic, grated
• 1 tsp grated fresh ginger1 tsp grated fresh ginger
• 2 tsp cornstarch2 tsp cornstarch
• 2 tbsp cold water30 ml cold water
• 1 tsp toasted sesame oil1 tsp toasted sesame oil

Bowls

• ¾ cup short-grain white rice, rinsed150 g short-grain white rice, rinsed
• 1 cup water235 ml water
• 2 cups frozen shelled edamame235 g frozen shelled edamame
• 1 English cucumber, thinly sliced1 English cucumber, thinly sliced
• 6 radishes, thinly sliced6 radishes, thinly sliced
• 2 tbsp rice vinegar30 ml rice vinegar
• 1 tsp granulated sugar1 tsp granulated sugar
• ¼ tsp kosher salt¼ tsp kosher salt

Spicy mayo & garnish

• ¼ cup nonfat plain Greek yogurt57 g nonfat plain Greek yogurt
• 1 tbsp light mayonnaise1 tbsp light mayonnaise
• 1 tbsp sriracha1 tbsp sriracha
• 2 green onions, thinly sliced2 green onions, thinly sliced
• 1 tsp sesame seeds1 tsp sesame seeds