Salmon Stack with Coconut Sticky Rice - Country Roads Magazine

Ingredients

• 4, 4 oz. skinless salmon fillets
• 3 tablespoons Red Stick Spice Key-Lime Avocado Oil
• 2 inches fresh ginger, grated
• 1 tablespoon rice vinegar
• Salt and pepper
• 2 tablespoons sesame oil
• 1 cup rice: sushi rice or short grain rice
• 10 oz. cold water
• 2 tbsp. Red Stick Spice Coconut Vinegar
• 1 tbsp. sugar
• pinch of salt
• 3 tbsp. black sesame seeds (plus more for garnish)
• 1 avocado, pitted, halved, and thinly sliced
• black sesame seeds
• sriracha
• 2 limes, quartered