Salmon Rice Bowl

Step 1

Combine the Marinade/Sauce ingredients in a mason jar. Place the cap on top and tightly close. Shake to combine. Set aside. (Note: about half of this sauce will be used to marinate the salmon, the rest will be used to pour over top the completed bowls).

Step 2

Place cubed salmon chunks in a medium-sized bowl or reusable silicone bag.  Pour a little less than half of the sauce over the salmon – just enough to coat the salmon. Reserve the rest for later. Toss to coat the salmon and place in the refrigerator for a minimum of 30 minutes or overnight.

Step 3

Combine the Sriracha Mayo in a small bowl; stir to combine. Taste and add any additional Sriracha, as-desired.

Step 4

While the salmon is marinating you can prep the rest of the ingredients: mango, edamame, green onions, cilantro, carrots, marinated cucumbers and rice.

Step 5

Bring a large cast iron skillet to medium-high heat. Add avocado oil; swirl to coat the pan. Working in batches so you don’t crowd the pan, add the salmon pieces to the skillet and let cook approx. 2-3 minutes per side or until fully cooked. Remove and set on a plate to rest 5 minutes.

Step 6

Divide rice between bowls and top with mango, edamame, green onion, cilantro. carrots, marinated cucumbers and then cooked salmon along with some Sriracha mayo. Top salmon with remaining Marinade/Sauce and sprinkle with some sesame seeds if you want and enjoy!