10 minutes
Cook Time
20 minutes
Cooking Level


  • 1 lb Pure Flavor® Mini Cucumbers, sliced
  • 4 salmon fillets
  • 3 cups brown jasmine rice, cooked
  • 1 cup carrots, shredded
  • ¼ cup mayonnaise
  • 1 avocado, sliced
  • 2 green onions, minced
  • 2 tbsp coconut aminos
  • ½ - 1 tbsp sriracha
  • ½ tbsp avocado oil
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • 1-2 sheets of nori, shredded


Step 1

Preheat oven to 450° F. Place the salmon on a parchment lined baking sheet leaving space between fillets. Brush fillets with oil and drizzle with coconut aminos, then season with salt and garlic. Bake for 12-14 minutes or until the salmon is just cooked through.

Step 2

Mix the mayo and sriracha together in a small bowl. Add 1-2 tablespoons of water to thin it out to your desired consistency.

Step 3

Divide the rice into 4 bowls. Top with cucumber, carrots, onion, avocado, nori, and salmon. Drizzle with sriracha mayo and serve.

Recipe created by Heather Englund

Read Reviews

Write a Review


Javascript is required to submit this form.

Close message box.