1 pound salmon filets cut in half

1/4 cup rice vinegar

2 T honey

2 T miso

2 T soy sauce or coconut aminos

2 t toasted sesame oil

1 t sriracha

Cooked brown rice, according to package directions

Store bought Kimchi- I used Cleveland Kitchen Kraut


Sautéed veggies of your choice


  1. Combine the first 7 ingredients and marinate the salmon for at least 30 minutes.
  2. Remove from marinade and cook over medium-high heat for 3-4 minuted per side until just cooked through.
  3. Remove fish from pan.
  4. Place the reserved marinade in pan and bring to boil for about 1 minute.
  5. Place brown rice in bowl topped with sautéed veggies.
  6. Top  with salmon, furikake, Kimchi, and avocado. Spoon sauce over top.