Salmon Rice Bowl
Servings: 2
Ingredients
- 4 oz salmon preferably wild
- 1 tsp avocado oil
- 1/8 tsp kosher salt
- 1 cup instant brown rice
- 1 cup water
- 2 tbsp mayonnaise
- 1 1/2 tsp Sriracha
- 1 1/2 tsp tamari 50%-less sodium
- 1 tsp mirin
- 1/2 tsp ginger freshly grated
- 1/4 tsp crushed red pepper
- 1/8 tsp kosher salt
- 1/2 avocado ripe, chopped
- 1/2 cup cucumber chopped
- 1/4 cup spicy kimchi
- toasted sesame seeds for garnish
Instructions
- Preheat oven to 400ºF. Line a small rimmed baking sheet with foil. Place salmon on the prepared pan. Drizzle with oil; season with salt. Bake until the salmon flakes easily with a fork, 8 to 10 minutes.
- Meanwhile, combine rice and water in a small saucepan; cook according to package directions. Mix mayonnaise and Sriracha in a small bowl; set aside. Whisk tamari, mirin, ginger, crushed red pepper and salt in another small bowl; set aside.
- Divide the rice between 2 bowls. Top with salmon, avocado, cucumber and kimchi. Drizzle with the tamari mixture and the mayonnaise mixture. Mix the bowls, if desired, and serve with nori.