Dijon Butter Salmon Rice Bowls

Step 1

Place the ginger and radish slices in a jar. In a bowl, whisk together the vinegar, water, sugar and salt. Pour it over the ginger and let it sit for at least 30 minutes. Store it in the fridge for a few days!

Step 2

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or foil. In a bowl, stir together the butter, mustard, garlic powder, salt and pepper.

Step 3

Place the salmon filet in the center of the sheet. Rub the top of the filet with the butter mixture, covering it completely.

Step 4

Roast for 15 minutes, until the salmon easily flakes with a fork and the top is slightly golden. Remove and slice the salmon into pieces.

Step 5

To assemble the bowls, add 1/2 to 1 cup of rice in each bowl. Top with sliced green onions and avocado. Drizzle each bowl with soy sauce and sesame oil. Sprinkle with furikake and serve!