Crispy Salmon Cucumber Sushi Bowl

Ingredients

• 1/4 cup (50 g) sushi rice, rinsed
• 1/2 cup (120 ml) boiling water
• 1 tsp (5 ml) rice vinegar
• 5 oz (140 g) salmon fillet, skinless, cut into 1-inch (2.5 cm) cubes
• Pinch of salt and black pepper
• 1 tsp (5 ml) sesame oil
• 1/2 cucumber, thinly sliced (100 g)
• 1/4 avocado, sliced (35 g)
• 1 tbsp (15 ml) gluten-free tamari or coconut aminos
• 1 tsp (5 ml) lime juice
• 1/2 sheet nori, cut into strips
• 1 tsp (3 g) sesame seeds

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Method

1. Preheat oven to 350°F (175°C). Add the rice and boiling water to a small 2-cup / 480 ml oven-safe dish. Cover tightly with foil and bake for 18–20 minutes, until tender.
2. Rest for 5 minutes, still covered, then fluff with the rice vinegar.
3. Season the salmon with salt and pepper. Sear in the sesame oil over medium-high heat for 2–3 minutes per side, until golden and crisp outside.
4. Add the rice, cucumber, avocado, and salmon to a bowl. Mix the tamari with the lime juice, drizzle over, and top with the nori and sesame seeds.