SERVINGS: 2 PREPPING TIME: 10 min COOKING TIME: 10 min
2 salmon fillets
1 cup of cooked rice (white or purple)
1/4 medium red cabbage
2 cups of mixed greens, packed
1 small carrot
2 tbsp mayo
2 tbsp honey
2 tbsp soy sauce
1 tsp chili flakes
Preheat oven to 400F°.
Cut the salmon into 1 inch cubes. Place the cubes into a bowl, add honey, soy sauce, chili flakes and a splash of olive oil. Mix well. Place the seasoned salmon cubes into an ovenproof dish in a single layer. Transfer to the oven and roast until golden brown, about 10 min. Remove from the oven and set aside.
While the salmon roasts, using a mandoline or a sharp knife, slice the cabbage, carrots, cucumbers, radishes and cut the avocado. In a small bowl combine the mayo and sriracha (adjust the amount of sriracha to taste).
Assemble the bowl by placing a cup of cooked rice into the middle of a plate. Add cabbage, mixed greens, radishes, cucumbers, carrots, and avocado. Place the roasted spicy salmon on top. Garnish with sliced green onions, nori, sesame seeds and pickled ginger. Drizzle with the spicy mayo and enjoy!