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Supplies
Measuring Cups:
1/3 cup
Measuring Spoons:
1 TB
1/2 ts
Cutting:
Knife
Large Cutting Board
Bowls:
Medium Bowl
Small Bowl
Baking:
Baking Sheet
Ingredients
For the Salmon
For the Rice and Cucumbers
Directions
1
Prepare the salmon: cut it into small bite-sized pieces.
2
In a large bowl, combine and mix the:
- Coconut Aminos (1/3 cup)
- Pure Maple Syrup (1 TB)
- Ginger (1 TB)
- Sriracha (1 TB)
- Toasted Sesame Oil (1 TB)
3
Add the salmon cubes and gently toss to cover with the marinade.
4
Cover the bowl and marinate in the refrigerator while you make the salad and rice (for no longer than 1 hour).
5
Preheat the oven to 400°F.
6
In the Instant Pot, combine and cook the:
- Rice (2 cups)
- Bone Broth (to top it off)
- Coconut milk (1 can)
- Salt (1/2 teaspoon)
7
Transfer the salmon and marinade to a baking sheet.
- Separate the cubes so they are at least 1⁄2 inch apart.
8
Bake for 8 to 10 minutes until the centers of the salmon cubes are 145°F.
9
Prep 1 cucumber by washing and slicing it into half moons.
10
In a small bowl, combine and mix well the:
- Cucumber
- Green Onions (6, thinly sliced)
- Coconut Aminos (2 TB)
- Rice Vinegar (2 TB)
- Toasted Sesame Oil (1 TB)
- Ginger (1 ts)
11
Cover and refrigerate for 10 to 15 minutes to marinate. Serve chilled.
12
To serve: Divide the rice among four bowls. Top the rice with cold cucumbers and the salmon.
13
Garnish with sesame seeds.
Notes
This is the link to the recipe I referenced to curate this version. I mostly tweak the ingredients and simplify the directions.
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