Honey-Teriyaki Salmon And Asparagus Veggie Rice Bowls Recipe

Ingredients For Honey-Teriyaki Salmon And Asparagus Veggie Rice Bowls Recipe

• 3 tablespoon low sodium soy sauce, or tamari for gluten free
• 6 tablespoon mirin, Japanese sweet rice wine
• 2 tablespoon honey
• 1 pound fresh wild salmon fillet, cut in 4 pieces
• 12 ounce asparagus, ends trimmed cut 1 inch
• 4 cup raw or frozen riced cauliflower
• 1 tablespoon olive oil
• sesame seeds, optional for garnish