Yield: 2 servings
Active Time: 20 minutes
Total Time: 50 minutes
For the salmon:
1 (6-ounce) can Wild Planet Non-GMO Wild Alaskan Pink Salmon
1 green onion, minced
1 teaspoon coconut oil mayonnaise
1 teaspoon coconut aminos sauce
¼ teaspoon black sesame seeds, plus more for serving
¼ teaspoon sea salt
Pinch of ground black pepper
½ cup peeled and diced cucumber
½ cup diced avocado
¼ cup diced red onion
2 sheets roasted seaweed, cut into strips
Make the rice:
Cook rice according to package instructions. When the rice is done, stir in vinegar, sugar, and salt; let cool completely.
Make the sauce:
While the rice cooks, stir mayonnaise and sriracha in a small bowl.
Make the salmon:
Drain salmon and add to a medium bowl. Add green onion, mayonnaise, coconut aminos, sesame seeds, salt, and pepper; stir to combine. In a small bowl, toss cucumber and avocado.
To assemble, place ring mold on a plate and add half of the rice; pack it into the mold with the back of a spoon. Top rice with half the avocado mixture and gently press down. Then add half the onion, and half the seaweed slices. Finish it off with half of the salmon mixture. Carefully remove the mold, then drizzle with half the sauce and sprinkle on extra black sesame seeds. Repeat with remaining stack.