- 2 Tbsp soy sauce
- 1/2 tsp sriracha
- Juice of half a lemon
- 1/4 tsp grated fresh ginger
- 1 cup cooked short grain brown rice
1 can (3.75oz) Wild Planet Wild Sockeye Salmon with Skin & Bones
1 can (3.75oz) Wild Pink Salmon with Skin & Bones
- 1/2 an avocado, sliced
- 1 roasted nori seaweed sheet, sliced or crumbled
- Cilantro, for garnish
- Black sesame seeds, for garnish
In a small bowl, whisk together soy sauce, sriracha, lemon juice, and grated ginger. Set aside.
Place cooked rice in a serving bowl.
On top of rice, add sockeye or pink salmon, avocado, seaweed, and sauce mixture.
Garnish with cilantro and sesame seeds.