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Salmon Rice Bowl

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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)
  1. 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.
  2. 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.
  3. 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.