Sushi Bowls

1 (14 oz) can coconut milk

14 oz water

1 ½ cups jasmine rice

1 tsp salt

1 tsp sugar

Salmon filets

Sesame oil

Salt and pepper

Srirachi mayo*

Avocado

Dried seaweed sheets

Make coconut rice by combining rice, coconut milk, water, sugar, and salt in a pot. Bring to a boil, then turn down to a simmer. Cover with the lid and let cook for 15 minutes, or until rice is tender and liquid has absorbed.

Preheat the oven to broil on high.

Place salmon filets, skin-side down on the aluminum foil.  Drizzle sesame oil over the filets and sprinkle with salt and pepper. Broil salmon for 7 minutes.

Assemble sushi bowls.  Put a large scoop of rice in a bowl.  Add a salmon filet and diced avocado.  Drizzle with sriracha mayo and add seaweed on the side.

Eat by spooning rice, salmon and avocado in a seaweed sheet.  Fold in half and enjoy!

*Srirachi mayo:

½ cup mayonnaise regular, avocado-oil, or vegan

1 – 1 ½ Tbsp. Sriracha sauce or other hot sauce

1 tsp. lemon juice freshly squeezed

1 small clove garlic crushed

Salt to taste, optional