Salmon & Rice Bowl

1½ cups Brown Rice (dry)

2 tsps Tamari

2 tsps Extra Virgin Olive Oil

1½ Ibs Salmon Fillet (skin removed)

Sea Salt & Black Pepper (to taste)

⅞ cup Mayonnaise

1 tbsp Sriracha

2 Avocado (cubed)

1 tsp Sesame Seeds (optional)

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Leftovers - Store in an airtight container in the fridge for up to two days. Serving Size - One serving is approximately 1 1/2 cups. More Flavor - Add more sriracha, or sesame oil to the mayo. Additional Toppings - Top with nori, or serve with a side of kimchi.

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