Ingredients
- • Wild salmon (skin removed)
- • Notoko Sauce & Marinade
- • Jasmine rice
- • Cucumber
- • Avocado
- • Fresh cilantro
- • Lime
- • Salt
- • Black pepper
- • Red pepper flakes
- • Olive oil
- • Sesame seeds
- • Parchment paper
- • Water
Directions
(This method works for salmon bites, fillets, or bowls.)- Preheat the oven: Preheat oven to 400°F (pure convection if available).
- Cook the rice: Prepare jasmine rice according to package instructions. Set aside.
- Make the cucumber avocado salad: In a bowl, combine diced cucumber, avocado, and chopped cilantro.Add fresh lime juice, salt, black pepper, red pepper flakes, and olive oil. Toss and adjust seasoning to taste.
- Prepare the salmon: Cut salmon into bite-sized pieces. In a bowl, lightly toss with Notoko Sauce & Marinade.
- Bake + broil for crisp edges: Arrange salmon on a parchment-lined tray, spacing pieces apart.Bake for 5–7 minutes, then broil on high (500°F) for 2–3 minutes until caramelized. Watch closely. Notoko’s natural honey creates the signature soy sauce honey salmon finish.
- Build your bowl: Add rice to a bowl. Top with cucumber avocado salad and crispy sesame soy sauce honey salmon. Finish with sesame seeds, fresh cilantro, a lime wedge and a final drizzle of Notoko.
- Serve: Serve warm. This recipe also works well with shrimp or as a vegetarian bowl with tofu or vegetables as Notoko is avegetarian sauce.
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