Salmon Rice Bowl

INGREDIENTS:

• 4 ounces salmon, preferably wild

• 1 Teaspoon avocado oil

• ⅛ teaspoon kosher salt

• 1 cup instant brown rice

• 1 cup water

• 2 tablespoons mayonnaise

• 1 ½ teaspoons Sriracha

• 1 ½ teaspoons 50%-less-sodium tamari

• 1 teaspoon mirin

• ½ teaspoon freshly grated ginger

• ¼ teaspoon crushed red pepper

• ⅛ teaspoon kosher salt

• ½ ripe avocado, chopped

• ½ cup chopped cucumber

• ¼ cup spicy kimchi

• 12 (4-inch) sheets nori (roasted seaweed)

INSTRUCTIONS

Preheat oven to 400ºF. Use a small, rimmed baking sheet with foil. Place the salmon on the prepared pan. Drizzle with oil and season with salt. Bake until an instant-read thermometer inserted in the thickest part registers 125ºF, 8 to 10 minutes.

Meanwhile, combine rice and water in a separate small saucepan then cook according to package directions. Mix mayonnaise and Sriracha in a small bowl and set bowl aside. Whisk tamari, mirin, ginger, crushed red pepper and salt in another small bowl and set bowl 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.