Marukan Gluten Free Salmon Bowl

INSTRUCTIONS

To prepare the cucumber salad, start by slicing cucumber into thin rounds, about 4 cups in total. Set the cucumber aside in a mixing bowl. In a separate small bowl, whisk together Marukan Seasoned Gourmet Rice Vinegar, sesame oil, tamari, minced garlic, and pure maple syrup to create the dressing. Pour this mixture over the sliced cucumbers and toss until they are evenly coated. Let the salad chill in the refrigerator for at least 10 minutes to allow the flavors to meld.

For the salmon bites, begin by cutting salmon filet into bite-sized chunks. In a bowl, mix together tamari, Marukan Seasoned Gourmet Rice Vinegar, minced garlic, sriracha, and toasted sesame oil. Add the salmon bites to this marinade and allow them to sit for 10-15 minutes. Next, heat avocado oil in a skillet over medium-high heat. Once the oil is hot, add the marinated salmon bites and cook for 2-3 minutes on each side until the salmon is cooked through and crispy on the edges.

For spicy mayo, add mayonnaise, sriracha, rice vinegar and tamari to a small bowl and mix until well combined.

Serve the salmon bites over cooked rice with some of the cucumber salad and drizzle spicy mayo over the top for a light, flavorful meal.