Quick Spicy Salmon Bowls (Print Version)

# Ingredients:

→ Coconut Rice

01 - 1 1/3 cup jasmine rice, rinsed
02 - 1 cup canned coconut milk
03 - 1/2 cup plus 2 tablespoons water
04 - 1/2 teaspoon kosher salt
05 - 1 teaspoon coconut sugar

→ Quick Pickled Cucumber

06 - 1/4 cup rice vinegar
07 - 1 teaspoon white sugar
08 - 2 small cucumbers, thinly sliced

→ Spiced Salmon

09 - 1 pound salmon, skin removed and cubed
10 - 3 tablespoons avocado oil
11 - 1 tablespoon low sodium tamari
12 - 1 teaspoon brown sugar
13 - 1 teaspoon garlic powder
14 - 3/4 teaspoon ginger powder
15 - 1 tablespoon white sesame seeds
16 - 1 teaspoon nanami togarashi (optional)

→ Spicy Mayo & Garnish

17 - 1/3 cup mayonnaise
18 - 2 teaspoons sriracha
19 - 1 teaspoon lime juice
20 - 1 avocado, sliced
21 - Furikake to taste
22 - Fresh chives, chopped

# Instructions:

01 - Combine rice, coconut milk, water, salt and sugar in rice cooker. Cook and fluff.
02 - Mix vinegar and sugar in bowl. Add cucumber slices and let marinate.
03 - Toss cubed salmon with oil and seasonings. Broil at 550°F for 6-8 minutes.
04 - Mix mayonnaise, sriracha and lime juice for spicy mayo.
05 - Layer rice, cucumber, salmon in bowls. Add avocado, furikake, chives and drizzle with spicy mayo.

# Notes:

01 - Can cook rice on stovetop
02 - Adjust spice level in mayo
03 - Components can be prepped ahead

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