Salmon Bowls

2 cloves garlic 1 (1-inch) piece ginger 1/4 cup honey 3 tablespoons soy sauce or tamari 2 tablespoons rice vinegar 1/3 cup plain Greek yogurt 2 tablespoons water 2 teaspoons Sriracha hot sauce 1 1/2 pounds skinless salmon fillets, thawed if frozen 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 3 cups cooked rice, for serving TOPPING OPTIONS: Thawed shelled edamame Sliced mini cucumbers Shredded carrot Sliced avocado Thinly sliced scallions Toasted sesame seeds

Prepare the following, adding each to the same small bowl as it is completed: Mince 2 garlic cloves. Peel and mince 1 (1-inch) piece fresh ginger (about 1 tablespoon). Add 1/4 cup honey, 3 tablespoons soy sauce or tamari, and 2 tablespoons rice vinegar. Stir until the honey is dissolved. Place 1/3 cup plain Greek yogurt, 2 tablespoons water, and 2 teaspoons Sriracha in a second small bowl and stir to combine. Cut 1 1/2 pounds skinless salmon fillets into 1-inch chunks. Pat dry with paper towels. Season all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the salmon in a single layer and cook undisturbed until the bottoms are golden-brown, 2 to 3 minutes. Flip and cook until the second side is golden-brown, 2 to 3 minutes more. Add the soy sauce mixture and cook, stirring and spooning it over the salmon occasionally, until slightly thickened and glossy, 2 to 3 minutes. Turn off the heat. To serve, divide 3 cups cooked rice between 4 bowls (about 3/4 cup per bowl). Top with the salmon pieces and spoon the sauce from the pan over the top. Add the desired toppings. Drizzle with the Sriracha yogurt sauce.