Step 1

Begin by gathering and prepping all of your salmon bowl ingredients according to the ingredient list above to have ready and organized for use.

Step 2

Place the cubed salmon into a bowl, and drizzle over the teriyaki sauce, plus sprinkle in some black pepper, and toss to coat well. Allow to marinate for at least 30 minutes, or even overnight if making ahead.

Step 3

While the salmon marinates, prepare the brown rice noodles according to package instructions, then drain, lightly rinse, and hold warm.

Step 4

Next, gather and prep your sesame-ginger sauce ingredients according to the ingredient list above to have ready and organized for use.

Step 5

To prepare the sauce, add all ingredients to a jar with a lid and vigorously shake until well-blended and emulsified (you can whisk everything if using a bowl). Set aside, or keep in fridge if prepping ahead.

Step 6

To grill the cubes of salmon, place a non-stick grill pan (or even a skillet if you don't have a grill pan) over medium heat, and drizzle in about 1 tablespoon of avocado oil. Once hot, add in the salmon cubes and sear just until cooked through and slightly caramelized, a couple of minutes per side. Place onto a plate or into a bowl to hold.

Step 7

Place a large skillet over medium-high heat, and pour in about half of the sesame-ginger sauce to start with. Once lightly warmed through, add in the cooked brown rice noodles, and using tongs, coat the noodles in the warm sauce, adding more sauce as needed.

Step 8

To serve, add the warm noodles to shallow bowls, and top with about half of the grilled teriyaki salmon per bowl, plus some scallions and a sprinkle of the sesame seeds.