Baked Salmon Sushi Bowls With Spicy Mayo

Ingredients

FOR THE SALMON

2 pounds center-cut salmon, skin and pin bones removed

1 tablespoon avocado oil

½ cup coconut aminos

2 tablespoons freshly squeezed lime juice (about 1 lime)

2 garlic cloves, minced

1-inch piece fresh ginger, peeled and finely grated

1 teaspoon toasted sesame oil

1 teaspoon kosher salt

½ teaspoon ground white pepper

FOR THE SPICY MAYO

¼ cup Homemade Mayo (page 7)

1½ teaspoon toasted sesame oil

2 tablespoons no-sugar-added sriracha

(I use Yellowbird brand)

1 tablespoon rice vinegar

2 garlic cloves, minced

FOR THE BOWLS

2 cups prepared brown rice (sub cauliflower rice for paleo and Whole30)

1 avocado, sliced

2 Persian (mini) cucumbers, thinly sliced on the diagonal

2 green onions, thinly sliced on the diagonal

One 4.5-gram package premium roasted seaweed or nori wraps, thinly sliced

1 tablespoon toasted sesame seeds

1 lime, cut into wedges

Directions

PREHEAT the oven to 325°F.

BAKE THE SALMON: Pat the salmon dry and place it in a medium baking dish (I use a 2½-quart oval baking dish). In a small bowl, whisk together the avocado oil, coconut aminos, lime juice, garlic, ginger, and sesame oil until well combined. Pour over the salmon to coat it evenly.

Sprinkle the salmon with the salt and white pepper.

BAKE for 15 minutes. Baste the salmon by spooning the sauce over the fillet. Continue baking until the salmon flakes easily with a fork, about 15 more minutes.

MAKE THE SPICY MAYO: In a small bowl, whisk together the spicy mayo ingredients. Set aside.

PREPARE THE BOWLS: Flake the salmon into large pieces with a fork.

Spoon the rice into four bowls, top with the salmon, and spoon a bit of the cooking sauce on top. Garnish the bowls as desired with avocado, cucumber, green onions, and nori strips. Drizzle with the spicy mayo, sprinkle with the toasted sesame seeds, and serve with a lime wedge.