Salmon and rice bowls

Apparently this rice bowl has, at one time, gone viral on social media.  I think I missed that, but I can see why...it's easy, yummy and versatile.  I even sent left overs to school with my kids as make your own sushi rolls!  This is a recipe that you can be creative with for toppings, make your favorites and mix your own bowls.  This recipe will feed about two people.  It makes extra Sriracha mayo, but I would make more of everything else if you have more people!

Ingredients:
4 oz salmon
1 tsp avocado oil
salt to taste
1 cup brown rice (cooked according to package)
2 tbsps  mayonnaise
1 1/2 tsp Sriracha
2 tsp tamari or soy sauce
1 1/2 tsp mirin
1/2 tsp freshly grated ginger
1/4 crushed red pepper
1/4 tsp salt
1/2 cup chopped cucumber
1 chopped avocado
1/4 cup kimchi, optional
one small head of broccoli
12 4 inch sheets of nori (roasted seaweed)

Instructions:
Prepare your rice per the package instructions, we use an Instapot, but a rice cooker is super easy too.  As the rice is cooking you can prepare the rest of the meal.

Preheat your oven to 400 degrees F.  Line a small baking sheet with foil and place the salmon on this pan.  Drizzle with oil and season with a little salt.  Bake until the salmon flakes easily with a fork, about 8-10 minutes.

Cut up the broccoli into bite-sized pieces and in a small pot with a vegetable steamer basket, steam for 3 minutes.  Set aside.

Mix up the sauces, mixing the mayonnaise and Sriracha in a small bowl.  Wisk together the tamari, mirin, ginger, red pepper and sale in another small bowl.  Set these aside.

Chop up your cucumber and avocado.

Divide the rice in bowls, top with salmon, and any other toppings you prefer.  Drizzle with the Sriracha mayo and the tamari.  Serve with the nori and enjoy!