Step 1

Cook sushi rice according to package directions.

Step 2

Cut the Alaska salmon into bite-size pieces. Heat olive oil in a pan over medium-high heat. Add the salmon and sear on all sides until golden-brown color and cooked throughout – about 6 to 8 minutes.

Step 3

Dice avocado, cucumber, and mango. Slice carrots and radish.

Step 4

Whisk together the sesame oil, teriyaki sauce and rice vinegar.

Step 5

Arrange the Alaska salmon bowl by mixing the rice with the rice vinegar and add it to the bowl. Add the carrot, cucumber, mango, avocado, radishes and finally the wild Alaska salmon. Top with the sauce and sesame seeds. Enjoy!