Salmon Teriyaki Bowl, by Cheryl

While mindlessly scrolling Instagram I came across this recipe from Primal Kitchen. It looked so good from the way they showed the recipe I knew I had to try it! A quick Whole Foods shopping list was made and I was good to go! The recipe was super easy to make and was different! We enjoyed it very much. Next time I would make more of the mayonnaise, but other than that this was a great meal. Yum! 

Ingredients:

Salmon teriyaki:

1lb salmon, cut into cubes

Primal Kitchen no soy teriyaki marinade

Quick-pickled vegetables:

1 carrot, sliced into circles

1/3 cucumber, peeled, sliced into circles

2 tbsp water

2 tsp sugar

1 tsp salt

1/4 cup rice vinegar

Sriracha Mayo:

1/4 cup Primal Kitchen Mayo w/ avocado oil

1 tbsp sriracha or chili paste

Bowl Assembly:

1 cup short grain rice

1 avocado, diced

2 individual packages nori

1/4 cup chopped cilantro

1 tsp sesame seeds

Directions:

1) Cover salmon with teriyaki sauce in a bowl for at least 20 minutes.

2) Prepare the pickled vegetables. In a bowl, add rice vinegar, water, sugar, and salt. Whisk together until combined. Add cucumber and carrot slices. Set aside for 20 minutes. 

3) Line a baking tray with foil and spray with avocado oil. Add cubed salmon and broil in the oven until browned on top and cooked through, about 5 minutes.

4) Between 2 bowls, split rice evenly. Top with cubed salmon, vegetables, avocado, and drizzle the mayo.

5) Serve with nori and garnish with cilantro and sesame seeds.