1 cup brown rice (or cauliflower rice, jasmine rice)

2 salmon fillets (cooked or sushi-grade raw, depending on preference)

1 cucumber, thinly sliced

1 cup shelled edamame, cooked

1 tablespoon of Yo Quiero! Mashed Avocado

Seaweed strips, for topping

2 tablespoons mayonnaise

1 tablespoon Sriracha sauce

1 teaspoon soy sauce

1 teaspoon rice vinegar

1 teaspoon sesame oil

Sesame seeds, for garnish

Green onions, chopped, for garnish

1. Cook the rice according to package instructions. Once cooked, fluff with a fork and set aside.
2. If using cooked salmon fillets, season them with salt and pepper and bake in a preheated oven at 375°F (190°C) for about 12-15 minutes, or until cooked through. If using sushi-grade raw salmon, slice it thinly and set aside.
3. In a small bowl, mix together the mayonnaise, Sriracha sauce, soy sauce, rice vinegar, and sesame oil to make the spicy mayo sauce. Adjust the spice level according to your preference.
4. To assemble the rice bowls, divide the cooked rice among serving bowls.
5. Top each bowl with cooked salmon or raw salmon slices, sliced cucumbers, cooked edamame, ¡Yo Quiero! Mashed Avocado, and seaweed strips.
6. Drizzle the spicy mayo sauce over the bowls.
7. Garnish with sesame seeds and chopped green onions.
8. Serve immediately and enjoy the zesty flavors of these Salmon Rice Bowls!

¡Yo Quiero! mashed avocado is the perfect topper for your toast, burger, hot dog, or salad. The opportunities are endless with our preservative free, hand-scooped avocado goodness.