Spicy Salmon Bowl

I can’t even express how much I love this bowl. First of all I absolutely love salmon, plus the spicy kick from the sauce, and the salty hit from the seaweed just makes it absolutely drool worthy! This one is always on rotation for meal plans at our house because everyone loves it. It's super easy and quick to make which makes it perfect for a night when you are limited on time to whip up supper. The salmon will store really well in the fridge so you can double batch it along with rice and the sauce making it even easier to throw together the next day for lunches!

Bowl Ingredients:

1/2 cup rice - uncooked

2 salmon fillets

2 tbsp coconut aminos

1/2 tbsp sriracha 

1 tsp honey

2 persian cucumbers - sliced

1 package of avocado oil roasted seaweed (9g)

2 tsp sesame seeds

Spicy Drizzle Sauce Ingredients:

2 tbsp avocado oil based mayo

1 tbsp sriracha

1/2 tsp honey

Instructions:

1. Cook your rice per the directions on the package (I prefer to use a rice cooker, it is less maintenance and cooks perfectly every time.)

2.  In a small bowl mix together the coconut aminos, sriracha and honey, and set aside.

3. Remove the skin from your salmon, and cut the fillets in to 1" cubes. Put the salmon pieces into the bowl with the coconut aminos, sriracha and honey, tossing to coat.  

4. In a medium size frying pan, place in the salmon and cook on medium heat for 2-3 mins, then flip the pieces and cook for another 2-3 mins. You want the edges of the pieces to be slightly crispy and the centre cooked. 

5. While the salmon and rice are cooking, mix together the ingredients for the drizzle sauce, and set aside. 

6. Using scissors, cut your seaweed sheets into smaller bite sized strips. 

7. Once your salmon and rice are cooked make two bowls by splitting the ingredients and putting half the rice, salmon, cucumbers, and seaweed into a bowl. Sprinkle on 1tsp of sesame seeds, and top with a drizzle of the spicy sauce. Eat and enjoy!