Salmon Rice Bowl with Spicy Mayo

Instructions

1. 01

   In a medium bowl, combine salmon, coconut aminos or soy sauce, toasted sesame oil, and garlic. If using coconut aminos, lightly season with kosher salt and black pepper. Stir to combine. This is best marinated in the fridge for about 15-20 minutes, but you can also cook it right away.

2. 02

   Meanwhile, prep the rest of the bowls: In a small bowl, stir together the mayonnaise, sriracha, and vinegar – adjusting to your taste for spice level – and refrigerate. In a separate medium bowl, whisk together the coconut aminos, vinegar, and sesame oil, and lightly season with kosher salt and black pepper, then toss in the cabbage slaw until well coated and set aside. Microwave the rice, shred the carrots, and chop the cucumber and avocado.

3. 03

   Over medium-high heat, add salmon to a large non-stick skillet, leaving space between pieces. (If you need to work in batches, set a plate with a paper towel next to the pan.) Sear for about 2 minutes without touching until a nice caramelization forms on the outside. Don't mess with the salmon or move it around, or it may stick and not sear properly. (An alternative is to cook this in an air fryer at 400F for 7-9 minutes). Use tongs to flip salmon to the other side and cook another 1-2 minutes till cooked through.

4. 04

   Build your bowls: Add rice and slaw to the bottom, then top with carrots, cucumber, avocado, and salmon. Drizzle with spicy mayo and top with sesame seeds.