sliced cucumbersavocado, cilantro, pickled ginger, green onions, seaweed paper
Instructions
In a medium bowl, whisk together the soy sauce, rice wine vinegar, sambal, sesame oil, sesame seeds and minced ginger. Add the chopped salmon and stir to combine. Let marinate for at least 30 minutes.
Cook the white rice according to package directions. Once cooked, sprinkle the rice with the rice wine vinegar and stir to mix in.
Divide the rice into two bowls and top each bowl with half of the spicy salmon and spoon some of the sauce over the top with all of the garnish. Serve immediately.
Notes
Swap out the white rice for brown rice or cauliflower rice. You can also use quinoa or farro.