Marvivienda

The Kitchen

A salmon bowl bar for dinner — a new family favorite, and everyone builds their own.

Ingredients

Salmon

• Wild-caught salmon, cubed
• ½ cup coconut aminos
• ¼ cup rice vinegar
• 2 tbsp raw honey
• Onion and garlic (optional)

Cucumbers

• Persian cucumbers, thinly sliced
• 3 tbsp rice vinegar
• 2 tsp sesame oil
• Pinch of salt
• 1 tbsp sugar

To serve

• Rice
• Toppings: seaweed, avocado, soft-boiled egg, pickled ginger, sriracha mayo, everything-but-the-bagel or sesame seeds, chili oil

Method

1. Marinate the cubed salmon in coconut aminos, rice vinegar, honey, and optional onion and garlic — 30 minutes or during the day. Bake at 450°F for 10–15 minutes.
2. Toss the sliced cucumbers with rice vinegar, sesame oil, salt, and sugar.
3. Serve the salmon over rice with the cucumbers and toppings of choice.