INGREDIENTS:

Blackening Spice: 

½ teaspoon garlic powder

 ½ teaspoon onion powder

 ¼ teaspoon salt

 ¼ teaspoon white black pepper

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 

Spicy Sauce: 

¼ cup mayonnaise or kewpie mayo

1 tablespoon sriracha

1 tablespoon soy sauce, low sodium

2 teaspoons maple syrup

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INSTRUCTIONS:

Combine the blackening spice in a small bowl. Set aside.

Remove salmon skin and pin bones.

Cube salmon into bite-sized pieces.

Pat the salmon dry with a paper towel and toss with the blackening spice until its well coated.

Add two tablespoons olive oil to a pan over medium-high heat.

Once hot, add the seasoned salmon cubes to the pan.

Cook for 3-4 minutes turning frequently to prevent burning.

Once cooked to your liking, set the salmon aside.

Cook the rice according to the package.

In a small bowl, combine the mayonnaise, sriracha, soy sauce, and maple syrup. Whisk until well combined, no lumps.

Next, you’ll chop any remaining vegetables and herbs.

Grab two bowls.

Add cooked rice to the bottom of your bowls.

Next, add sliced avocado, chopped green onion, sliced jalapeño, sliced cucumber, seared salmon cubes, cilantro, fresh squeezed lime, and furikake.

Finish with spicy sauce and enjoy!