Smoked Black Cod Collars/Fish Rice Bowl

4 cups Cooked Steamed Rice (White or Brown)
1 pkg Fresh Raw Spinach
1 Smoked Black Cod Collar (1 per serving) or Leftover Cooked Fish (4 oz per serving)
Soy Sauce (to taste)
Rice Wine Vinegar (to taste)

Cook rice, heat smoked black cod collars/leftover cooked fish. Separate meat. Place large scoop of rice in a bowl, sprinkle with fresh spinach and top with fish. Drizzle with soy sauce and rice wine vinegar. You can also use a slaw (see “Bomber” Fish Taco recipe) instead of spinach and skip the vinegar.