Crispy Sesame Salmon Bites

Ingredients

• 1 lb Fresh Salmon Fillets
• Fine sea salt to taste
• Cracked black pepper to taste
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger
• ———-sauce———-
• 1/4 cup Coconut aminos
• 3 tbsp Maple syrup or honey
• 1 tsp sesame oil
• 2 tsp Sriracha
• 1 tsp Rice wine vinegar
• ———-serving———-
• 1 cup jasmine rice
• 1 avocado sliced or cubed
• 1-2 tbsp shelled edamame 

• 4-5 slices of Mini or Persian cucumber slices
• 1-2 tbsp shredded / grated carrots
• Tiny sprinkle of chopped green onions
• Tiny sprinkle of sesame seeds for garnish

Method

1. Prepare the Salmon: Carefully cut the salmon into equal-sized cubes (about 1-inch) and add it to a large bowl.
2. Season: Season the salmon with salt, black pepper, garlic powder and ground ginger. 
3. Make the Sauce: In a small bowl, whisk together the coconut aminos, honey, sesame oil and Sriracha until combined. Pour a little more than half of the sauce over the salmon. Toss salmon to coat and allow to marinate for 20-30 minutes. Add the vinegar to the remaining sauce and set aside for topping the cooked salmon later.
4. Oven Method: Preheat the oven to 450°F (230°C). Line a small baking sheet with parchment paper. Place the remaining salmon bites on the baking sheet in a single layer. Roast for 10-12 minutes (or more as needed) until the salmon is crispy and golden (with some pieces with a light char). Turn the oven setting to broil at the end, and broil for 2-3 minutes to give the salmon a light char, if desired.
5. Coat with remaining sauce: Transfer the salmon bites to a bowl. Whisk the reserved sauce once more to combine, if needed, then drizzle over the salmon bites. Sprinkle salmon bites with a little bit of green onions and sesame seeds.
6. Assemble: When ready to serve, assemble the rice bowl by adding some rice, then top with a few pieces of salmon, along with edamame, avocado, cucumber and green onions. Top with another small sprinkle of sesame seeds, if desired.