Wild Alaska Salmon Rice Bowl

Serves 12
Prep Time 0 minutes
Cook Time 0 minutes
Canola Oil .75 cup 
Red Bell Pepper, julienne 3 lbs. 
Carrots, julienne .75 lb. 
Tofu, julienne .75 lb. 
Sesame Oil 4 Tbsp. 
Kimchi, prepared, coarsely chopped, loosely packed 12 cups 
Alaska Canned Salmon, drained and flaked 3 cans (14.75 oz. ea.) 
Steamed Rice, white or brown 12 cups 
Eggs 12 each 
Soy Sauce 4 Tbsp. 
Cilantro, fresh, chopped .75 cup 
Sesame Seeds 4 Tbsp. 
Prepare rice. Hold warm until needed. Mix salmon with kimchi,
hold under refrigeration until needed. 
One Serving: 
Sauté 3 oz. peppers, 1 oz. carrots, and 1 oz. tofu 
in 1 Tbsp. canola oil to slightly soften, set aside. 
Fry 1 egg. Place 1 cup of rice in a bowl. Lay vegetables
over one half of the rice. Lay salmon and kimchi over
the other half. Top with fried egg. Drizzle with 
1 tsp. soy sauce. Garnish with cilantro and sesame seeds. Serve.