Salmon, Avocado and Strawberry Rice Bowl

Serves: 4


2 cups cooked brown rice, (1 cup dry)
4 salmon fillets, (1 lb.)
As needed cooking spray
1 ripe, Fresh California Avocado, seeded, peeled and sliced*
1 lb. fresh spinach
1 cup strawberries, sliced
2 green onions, slivered
1 Tbsp. toasted sesame seeds

Red pepper flakes, optional

Teriyaki Sauce

1 garlic clove, minced
3 Tbsp. less-sodium soy sauce
1/4 cup water
1 Tbsp. honey
1/4 tsp. ground ginger

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit