Spicy Salmon Sushi Bowl

Ingredients

Spicy Salmon

• 1 lb salmon

• 1/4 cup fish sauce (can sub soy sauce, tamari, or coconut aminos)

• 1/4 cup rice wine vinegar

• 1 tbsp chili garlic paste

• 1 tbsp avocado oil

• 2-3 green onions, sliced (the white and pale green part -reserve the green for the slaw)

Crunchy Cabbage Slaw

• 4 cups green cabbage, thinly sliced

• 1 tbsp fresh ginger, grated

• 4 cloves garlic, grated

• 1 tbsp fish sauce

• 1 tbsp rice vinegar

• green tops of green onion

Spicy Mayo

• 2 tbsp avocado mayo

• 2 tbsp sriracha or chili garlic sauce

Other Bowl Ingredients

• 1 cup sushi rice, rinsed

• 2 cups water or broth

• 2 small cucumbers, quartered and sliced

• 2 avocados, sliced

• sesame seeds, for garnish

Instructions

1. Cook rice according to package instructions. To make sushi rice, place rice and water in a saucepot and bring to a boil. Cover, reduce heat to a simmer, and cook for 20 minutes until all the liquid has been absorbed.

2. Make the cabbage slaw. In a small bowl whisk together fish sauce, rice vinegar, ginger, garlic, and green onion. Pour over shredded cabbage and stir until coated. Set aside.

3. In a bowl whisk together the ingredients for the salmon sauce - fish sauce, rice wine vinegar, chili garlic paste, avocado oil, and green onions. Heat a large cast iron skillet over medium-high heat until hot. Add a bit of avocado oil if the skillet is dry.

4. Pat the salmon dry. Once the skillet is hot, place salmon in the pan, skin side down. Cook 2-3 minutes until the skin releases naturally, then flip. Peel off the skin and discard. You can skip this step if your salmon is skinless. Pour the sauce over the fish and continue to cook until the salmon is opaque, another 3-5 minutes. Break up and flake the fish into large chunks.

5. Assemble your bowls by arranging rice, cabbage slaw, cucumbers, avocado, and salmon. Drizzle with the spicy mayo and sprinkle with sesame seeds. Enjoy!