• Cook the rice, quinoa, or hashbrowns according to the package instructions. Using a rice cooker or instant pot may speed things up.
• In a small bowl or cup, cover the wakame with filtered hot water and let it soak until you need it. If your wakame is in large pieces, crumble it a bit.
• In another small bowl, whisk the garlic, ginger, coconut aminos, vinegar, honey, sesame oil, and 3 tablespoons of olive oil. If you want your sauce smoother, you can blend it in a small food processor or blender. Set aside.
• In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil until hot, but not smoking. Add the scallion, carrot, and mushrooms. Sauté for 3 or 4 minutes while stirring frequently until the scallions are fragrant. In the same skillet with the sautéed vegetables, proceed with cooking the eggs or warming the natto patties. Once the salmon is done, flake it into the skillet with the sautéed vegetables.

For Egg Protein:

• Using the same skillet, reduce the heat to medium-low, and add the egg to the vegetables. Let them cook less than a minute until the bottom starts to set up. Then, pull a silicon spatula across the bottom of the pan to form large curds. Be sure to scrape the eggs off the bottom and sides of the pan to prevent them from overcooking and drying out. Continue cooking for about 3 to 5 minutes, while occasionally folding and stirring the eggs. Cook just until the eggs are set or mostly set for a soft, creamy scramble. Turn the heat off.

For Natto Patties:

• Warm pre-cooked patties in the skillet with the vegetable mixture for 2 to 3 minutes, or until heated through.

For Salmon:

• Preheat oven to 375°F (191°C). Pat 4 wild-caught salmon fillets dry and brush generously with olive oil. Season with sea salt and black pepper. In a separate oven-proof skillet (such as cast iron) sear the fillets over medium-high heat, top-side down for 2 to 3 minutes. Flip so the skin side is down, then transfer the skillet to the oven. Bake uncovered for 15 to 20 minutes, or until the internal temperature reaches 145°F and the salmon flakes easily with a fork. Let cool slightly, then flake and add to skillet with the veggie mixture.

To Assemble:

• Drain the unabsorbed water from the wakame. Stir it into your base.
• Portion the base between deep serving bowls. Put the protein and veggies over the base. Drizzle with sauce and garnish with cilantro and sesame seeds. If using, arrange pickled ginger and sliced avocado to one side on top.