Salmon & Rice Bowl

Ingredients

1 1/2 cups Brown Rice (dry)

2 tbsps Coconut Aminos

2 tsps Extra Virgin Olive Oil

1 1/2 lbs Salmon Fillet (skin removed)

Sea Salt & Black Pepper (to taste)

1/3 cup Avocado Based Mayonnaise

1 tbsp Sriracha

2 Avocado (cubed)

1 tsp Sesame Seeds (optional)

Directions

1. Cook the rice according to the package directions. When the rice is finished cooking, pour on the coconut aminos and set aside.

2. Meanwhile, heat the oil in a skillet or cast iron pan over medium heat. Pat the salmon dry with a paper towel and season both sides with salt and pepper to taste. Add the salmon to the pan and cook for four to six minutes per side until cooked through. Once the salmon has cooled, flake with a fork and set aside.

3. In a small bowl, mix together the mayonnaise and sriracha.

4. Divide the rice into bowls and top with salmon, avocado, and garnish with sesame seeds. Serve with spicy mayo. Enjoy!

Notes

Leftovers. Store in an airtight container in the fridge for up to two days.

Serving Size. One serving is approximately 1 1/2 cups.

More Flavor. Add more sriracha, or sesame oil to the mayo.

Additional Toppings. Top with nori, or serve with a side of kimchi.