Ingredients
Method
- Rinse the salmon filet and pat dry with a paper towel.
- Cut the salmon into one inch cubes.
- In a shallow bowl, whisk together the tamari, chili-garlic sauce (you could also use Sriracha), grated ginger, rice vinegar, sesame oil, honey, and garlic powder. Add salmon cubes and toss to coat; marinate at room temp for 10-30 minutes. I usually toss it a couple more times while marinating.
- Make pickled cukes: Slice cucumber thinly and toss with a little sesame oil and seasoned rice vinegar (may also need a few cranks of salt). Put in the fridge and toss occasionally.
- Make rice: Rinse your rice in a strainer under cold water until water runs clear.
- Follow directions on package depending on what type of rice and how you're making it. I used an Instant Pot 1:1 rice to water and set on high for 5 minutes.
- If using cauliflower rice, place a small head of cauli in food processor and process into rice-sized grains, then olive oil a skillet and cook "rice" until slightly browned, about 8 minutes. Add sea salt to taste.
- Grate carrot and slice radish and avocado if using. Set aside.
- After salmon has marinated, set oven to broil with rack in upper 1/3 of oven.
- Cover a baking sheet with aluminum foil or parchment.
- Turn on oven to broil and set rack in upper third of oven.
- Arrange salmon skin side up on baking sheet and broil for 8-10 minutes or until lightly browned and skin is crispy. Remove from oven.
Arrange Bowls
- Divide rice evenly among bowls.
- Arrange salmon next to rice.
- Fan cucumber out across from salmon (see pic for inspo)
- Add grated carrot, radish, avocado.
- Top with optional toppings: sesame seeds (toast them in a dry skillet if you're fancy), furikake, green onion, cilantro, whatever you fancy. Use tamari or Sriracha if desired.
- Enjoy!