INGREDIENTS
1 cup
brown rice
4
salmon fillets (5-ounce)
2
small heads baby bok choy
1
red pepper (chopped)
1 cup
snow peas
1 cup
shitake mushrooms (chopped)
1/4 cup
soy sauce
2 tbsp
diced green onions
2 tbsp
sugar (or coconut sugar)
1/2 tsp
grated ginger
1/4 tsp
minced garlic
2 tbsp
sesame seeds
4
squares parchment paper