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)
- 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.
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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.