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