Marinade Salmon for 30 mins with a mixture of 2 Tbsp coconut aminos and 3 Tbsp Dijon Mustard.
Coat the bottom of a skillet with olive oil, heat the oil over medium-high heat. Add marinated salmon skin side down first and cook until crispy. Then flip salmon and cover, reduce the heat to medium/low and cook until done.
CUCUMBERS:
Cut cucumbers long ways (julienne style) and toss with 1 Tbsp of rice vinegar, 1 tsp of coconut aminos, and a sprinkle of sesame seeds. Mix and set aside.
SAUCE:
Mix 3 Tbsp of avocado oil mayo with 1 Tbsp of sriracha. Mix and set aside.
Chop green onions. Scoop out inside of avocados and slice long ways.
RICE:
Boil 1 ½ cups of water in a small pot. When the water is boiling, add one cup of rice. Stir. Reduce the heat and simmer for 20 minutes until the water evaporates and the rice is cooked al dente.
TO ASSEMBLE:
Take Nori seaweed wraps and load up with salmon, spicy mayo, cucumbers, avocado, onions, rice (if allowed) and eat fresh.
Notes
Rice is included in the nutrient calculation. If rice is not allowed on your diet plan, substitute cauliflower rice.