Baked Salmon Sushi Bowls With Spicy Mayo | GF/DF/SF | Umami

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
• 1 tablespoon rice vinegar
• 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