Y’all this was SO quick. I was honestly surprised how easy it was to throw together. I told Brad he could EASILY follow this recipe for next time lol.
Ingredients for 2:
– 8-12 oz wild caught Atlantic salmon (wild caught is more nutritionally dense than farm-raised salmon and can contain up to three times less fat, fewer calories, and more vitamins and minerals like iron, potassium, and b-12)
– 1 tsp avocado or olive oil, I like chosen foods avo oil specifically (it is one of the only ones on the market that tested for 100% avocado oil, instead of mixed with other oils)
– 1 tbsp harissa paste (this really is optional if you don’t have on hand! Can add some paprika or any type of chili paste you have)
– 1 tsp dried ginger
– 1 tsp salt
– 1 tsp pepper
– 1 tsp turmeric
– 3 tbsp coconut aminos, tamari or soy sauce
– 1-2 tsp hot honey
– 1/2 cup organic jasmine rice (if you buy quick cooking this recipe will be even faster)
– 1 tsp rice vinegar or white vinegar
– optional: 1 tsp coconut oil to add to rice while cooking, studies show it cuts the calories in half and decreases blood sugar spike)
– 1/2 avocado, sliced
– 2 tsp sesame seeds
– 1 tbsp mayo, I like primal kitchen avocado oil based mayo
– 1 tsp sriracha
– 4ish little mini sheets of seaweed, or if you have the sushi wrapper ones, 1 is fine, sliced into little strips
– optional: sliced mini organic cucumber
Directions:
1. Preheat oven to 450. Boil water for rice.
2. Add rice and cook according to directions.
3. Place salmon on parchment paper lined baking sheet. Drizzle with olive oil, hot honey, harissa paste, salt, pepper, turmeric, ginger and 1.5 tbsp coconut aminos. Spread evenly on top.
4. Place in oven and cook 10 mins. Then turn broiler on for 5 mins.
5. Season rice with vinegar and remaining coconut aminos.
6. In small bowl, mix mayo and sriracha.
7. Build bowls with rice, salmon, avocado, optional cucumber, and seaweed. Sprinkle with sesame seeds. Drizzle with sriracha aioli.
Enjoy!
