1. Make the marinade 1st: chop garlic, mix everything, pre salmon by removing skin and cutting it into large cubes (about 1 inch cubes). Marinate for 2 hours minimum up to overnight.

2. Begin making your bowl by starting with the rice. Add 1 3/4 cups of water to a pot with 1 cup of long grain rice. Bring to a boil. Immediately reduce heat to low and cover with a lid. Let it simmer for 10 minutes. Don’t remove the lid. (Glass lids are best, so you can tilt the pot and see how much water is left). Cook for 10-15 minutes, until water is absorbed. Let rest with list on for 10 more minutes, then take lid off and fluff rice with fork.

3. Cook your salmon in the meantime. Add a tablespoon of oil to a medium pan. Heat on medium/high heat, add all salmon bites (not the marinade) & cook for roughly 1.5 minutes each side or until medium rare. Remove from heat.

4. Assemble bowls: add rice at bottom then add all items above in whatever quantity they prefer. Add soy, chili sauce, green onion, and cilantro to taste.