Spicy Salmon Roll Bowls

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

Note by BC: sub salmon for tofu and bake on 400° and add soy sauce and oil to the seasoning since it’s baking.

subheading: BLACKENING SPICE:

1 teaspoon dried oregano

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon salt

¼ teaspoon cracked black pepper

¼ teaspoon cayenne pepper

¼ teaspoon paprika

subheading: SALMON BOWLS:

12 ounces salmon, deboned, cubed and seasoned

2 tablespoons olive oil

¼ cup white rice uncooked, makes 1 cup cooked

¼ cup cucumber, sliced thin

½ avocado, sliced thin

¼ cup green onions, chopped small

1 tablespoon jalapeno, sliced thin

2 tablespoons cilantro, remove stems and chop

2 teaspoons furikake, split between the bowls -option to use sesame seeds

1 large lime, quartered

subheading: SPICY SAUCE:

¼ cup mayonnaise

1 tablespoon sriracha

1 tablespoon soy sauce, low sodium

2 teaspoons maple syrup

subheading: EQUIPMENT:

1 large, non-stick skillet

2 small mixing bowls

Note: Ingredients may have been altered from the original.

Directions at healthyishfoods.com

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