Salmon	g
Cooked Rice	g
Shiitake Mushrooms	g
Purple Cabbage	g
Baby Spinach	g
Avocado
Apple Cider Vinegar	tbsp
Honey	tbsp
Sesame Oil	tbsp
Sesame Seeds
Miso Glaze
White Miso	tbsp
Soy Sauce	tbsp
Rice Vinegar	tbsp
Honey	tbsp
Sriracha Sauce	tbsp
Pinch of Salt

1. Boil the rice according to package instructions. Cut the red cabbage into fine thin strips. Rinse the salmon under cold water and pat dry. Cut into four pieces. Clean the mushrooms and cut them into slices.
2. For miso glaze, in a medium bowl, mix all ingredients together and marinate salmon filet in it. Let it sit for ca. 15-20 minutes.
3. In a medium bowl, whisk the apple cider and honey. Add the cabbage and mix till evenly coated. Set aside.
4. Place shredded red cabbage in a bowl and mix it with apple cider vinegar and honey, mix all well and let it sit for couple of minutes.
5. Heat up a frying pan over medium high heat with 2 tablespoon sesame oil. Cook the salmon fillets (skin down) for ca. 3 minutes, then turn and cook again for 3 minutes.
6. Once done, place them aside and add the mushrooms in the same pan, sauté them for 2-3 minutes. Take them out and place aside as well.
7. In the same pan, add the shredded cabbage and sauté until softer, for about 5 minutes.
8. Once all is cooked you are ready to create your bowls. Spoon the cooked rice, place the salmon on top and spread the rest of the toppings around. Garnish with sesame seeds.

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