Spicy Salmon Sushi Rice Bowl

PREP THE SALMON:

Remove the skin from the salmon and cut into 1-inch pieces and add to a bowl or resealable bag.

In a bowl or liquid measuring cup, measure and add coconut aminos (or low-sodium soy sauce or tamari), rice vinegar, toasted sesame oil and ginger and garlic paste – I like to use pre-grated garlic and ginger to make this even easier.Whisk well to combine, pour over the salmon, gently toss to coat and marinate for 30 minutes.

Preheat Your Oven To 400℉ (or 200℃).

Line a medium rimmed sheet pan with foil and lightly spray with avocado oil. Arrange the marinated salmon pieces onto the prepare pan. Slide into your preheated oven and bake for 6 to 8 minutes. Use oven mitts to remove the baked salmon and reposition the oven rack to the highest position. Switch on your broiler and slide the pan with the salmon underneath. Broil for 2 minutes or until deeply golden in spots.

BUILD THE SUSHI BOWL:

Divide sticky rice and salmon among bowls. Then add 1/4 cup edamame, 1/2 cup cucumber and 1/2 an avocado per bowl. Drizzle with spicy sriracha mayo and sprinkle with furikake and sliced green onion.