INGREDIENTS:
4 ounces salmon, preferably wild
1 Teaspoon avocado oil
⅛ teaspoon kosher salt
1 cup instant brown rice
1 cup water
2 tablespoons mayonnaise
1 ½ teaspoons Sriracha
1 ½ teaspoons 50%-less-sodium tamari
1 teaspoon mirin
½ teaspoon freshly grated ginger
¼ teaspoon crushed red pepper
⅛ teaspoon kosher salt
½ ripe avocado, chopped
½ cup chopped cucumber
¼ cup spicy kimchi
12 (4-inch) sheets nori (roasted seaweed)
INSTRUCTIONS
Preheat oven to 400ºF. Use a small, rimmed baking sheet with foil. Place the salmon on the prepared pan. Drizzle with oil and season with salt. Bake until an instant-read thermometer inserted in the thickest part registers 125ºF, 8 to 10 minutes.
Meanwhile, combine rice and water in a separate small saucepan then cook according to package directions. Mix mayonnaise and Sriracha in a small bowl and set bowl aside. Whisk tamari, mirin, ginger, crushed red pepper and salt in another small bowl and set bowl aside.
Divide the rice between 2 bowls. Top with salmon, avocado, cucumber and kimchi. Drizzle with the tamari mixture and the mayonnaise mixture. Mix the bowls, if desired, and serve with nori.