Cookwith - California-Korean Salmon Breakfast Bowls

Ingredients

• 4 (5-6 oz) skinless salmon fillets
• 2 cups cooked short-grain rice (use sushi rice, substitute with cooked cauliflower rice for lower carbs; ensure gluten-free certified)
• 2 cups baby spinach leaves
• 1 large avocado, sliced
• 1 cup cucumber, thinly sliced
• 1 cup kimchi (ensure gluten-free, dairy-free)
• 4 scallions, thinly sliced
• 2 tsp toasted sesame oil
• 2 tbsp gluten-free tamari or coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 2 tsp gochugaru (Korean chili flakes; optional)
• 1 tbsp toasted sesame seeds
• Salt and pepper, to taste
• Neutral oil for searing (e.g., avocado oil)