Ingredients
- 4 ounce swild salmon fillets
- 1 teaspoon extra virgin olive oil
- 1/8 teaspoon salt
- 1 cup brown rice or white rice
- 1 cup water
- 2 tablespoon smayonnaise
- 1 1/2 teaspoon sSriracha
- 1 1/2 teaspoon s50%-less-sodium tamari (Japanese soy sauce)
- 1 teaspoon mirin
- 1/2 teaspoon freshly grated ginger
- 1/4 teaspoon chili oil or chili flakes
- 1/2 ripe avocado, cut into cubes
- 1/2 cup cucumber, chopped
- 1/2 cup spicy kimchi
- 12 sheets(4-inch) nori (roasted seaweed), for serving
Instructions
- Preheat the oven to 400°F (205°C). Place the salmon on a baking pan lined with parchment paper. Drizzle with extra virgin olive oil and evenly sprinkle with salt. Bake for 8 minutes, or until the salmon is cooked through.
- Add brown rice and water to a pot or saucepan. Cook according to the package directions.
- In a small bowl, mix mayonnaise and Sriracha; set aside. In a separate bowl, whisk together tamari, mirin, ginger, and chili oil (or chili flakes).
- Transfer the brown rice to two serving bowls. Top each bowl with salmon, avocado, cucumber, and spicy kimchi. Drizzle the Sriracha mayonnaise and tamari sauce over the salmon and rice. Serve with nori on the side.
Tips
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