Honey-Teriyaki Salmon and Asparagus Veggie Rice Bowls

INGREDIENTS

3 tbsp

low-sodium soy sauce (or tamari for gluten free)

6 tbsp

mirin (Japanese sweet rice wine)

2 tbsp

honey

1 lb

fresh wild salmon fillet, cut in 4 pieces

12 oz

asparagus, ends trimmed cut 1-inch

4 cups

raw or frozen riced cauliflower

1 tbsp

olive oil

sesame seeds, optional for garnish