Serves: 2 Time: 20 minutes
Base: •6oz. salmon
•1/2 cup brown rice •1 piece of dried nori or kelp •1/2 avocado, diced •1/2 carrot, matchsticks •1/4 cucumber, diced •2 tbsp. mayo •2 tsp. Sriracha Toppings (optional): •sesame seeds •tamari or soy sauce •wasabi •make it "crispy" with panko, bread crumbs, or almond meal for a gluten free option Instructions: 1. Add rice and sea vegetables to a pot and cook according to rice packaging. You don't need to add salt, the sea vegetables will provide it naturally. 2. While the rice is cooking, season salmon with salt and pepper. Heat a cast iron skillet to medium-high heat. 3. Cook salmon for about 7 minutes on each side, or until it's almost fully opaque.
4. Make the spicy sauce by combining the mayo and Sriracha. 5. When the salmon and rice are ready, put everything together and add optional toppings.
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