Instructions

• Add the cooked basmati rice to a large bowl. In a separate small bowl, whisk the rice vinegar, 1 tablespoon of maple syrup, and 1 teaspoon salt. Pour the vinegar mixture into the rice, add 1 tablespoon of sesame seeds, and mix well to combine.
• In a small bowl, make the teriyaki sauce by combining the remaining tbsp of maple syrup with the tamari, sesame oil, sriracha, ginger, and garlic.
• Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the salmon chucks and cook for a minute on each side. Then add the teriyaki sauce, bring the heat up to high, and toss the salmon in the sauce until well coated. Continue cooking for another 5 minutes, then remove from the heat.
• Divide the sesame rice into 6 bowls and top with the edamame beans, cucumber, and avocado slices. Add the teriyaki salmon to each of the bowls and top with additional sauce from the pan. Lastly, top each bowl with green onions, the remaining sesame seeds, and chili flakes. Serve immediately.