4 Servings 25 min Cook
2 Cup White Rice
8 Oz Atlantic Salmon
1 Tsp Soy Sauce Made From Soy And Wheat (Shoyu)
1 Tsp Sauce, Hot Chile, Sriracha
1 Tsp Sesame Oil
1 Tsp Ginger Root
1 Dash Salt
1/2 Medium (4-1/8" long) Scallions
1/4 Fruit Avocados
1 Tbsp Sesame Seeds
Prepare rice as per package directions to yield 2 cups cooked.
Cut 8 ounces of salmon into 1/2-inch cubes.
Toss with 1 teaspoon each of low-sodium soy sauce, sambal olek, toasted sesame oil and freshly grated ginger.
Add a generous pinch of kosher salt, cover and refrigerate for 2 hours.
Put a 1/2 a cup of warm, cooked white or brown rice in 4 bowls and top with some of the marinated salmon.
Top each with some thinly sliced scallion and a ¼ of a sliced avocado.
Sprinkle with toasted sesame seeds and enjoy!