Salmon and Edamame Bowls

1: Marinate salmon pieces in rice vinegar, soy sauce, sesame oil, garlic powder, and pepper for 30 mins to 3 hours.

2: Prepare brown rice according to package directions.

3: Quarter slice radishes and cucumbers and marinate in the same combination as the salmon.

4: Pan sear salmon pieces over medium heat until cooked through.

5: Shred cooked salmon with a fork and mix with 2 Tbsp sriracha mayo to make spicy salmon.

6: Assemble the bowl with brown rice, salmon, cucumber/radish, and edamame.

7: Top with sesame seeds, sriracha mayo, and dried seaweed.