Name: Honey-Teriyaki Salmon and Asparagus Veggie Rice Bowls
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 3 tbsp low-sodium soy sauce (or tamari for gluten free); 6 tbsp mirin (Japanese sweet rice wine); 2 tbsp honey; 1 lb fresh wild salmon fillet (cut in 4 pieces); 12 ounce asparagus (ends trimmed cut 1-inch); 4 cups raw or frozen riced cauliflower; 1 tablespoon olive oil; sesame seeds (optional for garnish)