Ingredients

• 200g dry rice or quinoa
• 4 medium fillets wild-caught salmon
• 5 Tps soy sauce or tamari
• 1 Tsp toasted sesame oil
• 1 tsp sriracha
• 1/4 medium red cabbage shredded
• 1/2 cucumber shredded
• 3 medium carrots
• 1 handful cooked broccoli
• 1 avocado
• 3 green onions
• 2-3 Tsp rice vinegar
• 1/2 tsp sesame seeds
• 1 Tsp coconut oil
• Salt, pepper

Instructions

1. Prepare the quinoa or rice according to the instructions on the package.
2. Cut the salmon fillet into small pieces and add it to a medium bowl. Add 100ml soy sauce, 1 tsp toasted sesame oil, and the sriracha to the salmon and stir gently. Allow to marinate while preparing the vegetables.
3. Thinly slice the cabbage. Place it in a medium bowl and mix it together with salt, and 1 Tsp rice vinegar.
4. Cut the cucumber in thin strips or cut it into cubes. Place in a medium bowl and mix with 1-2 Tsp rice vinegar, 1-2 Tsp soy sauce, and 1 tsp toasted sesame oil.
5. Cut the carrots into small pieces. Place in a medium bowl and mix with 1 tsp toasted sesame oil, salt and ½ tsp sesame seeds.
6. Add the cooked broccoli.
7. Dice the avocado. Slice the green onions on the bias.
8. Heat the coconut oil in a large skillet over high heat. When hot, add the salmon and cook for about 30-45 seconds until just cooked. Immediately remove to a clean bowl and add the green onions, a sprinkle of sesame seeds, salt and pepper.
9. To serve, scoop rice or quinoa into bowls, then top with the vegetables and salmon. If desired, garnish with additional sesame seeds.