Salmon Bowl

Directions

1. Line a baking sheet with parchment paper and preheat the oven to 425°F.

2. Place the salmon on the prepared pan and pat dry with a paper towel. Squeeze 1/2 lemon over it and season with 1⁄2 teaspoon salt.

3. Whisk the olive oil and grated garlic cloves together in a small bowl and use a pastry brush to brush over the salmon. Add a few turns of black pepper.
4. Bake for 15-20 minutes, until the salmon flakes easily with a fork.
5. While the salmon cooks, prep the cucumbers. Slice the cucumbers with a mandoline and place over a tea towel. Salt liberally and let sit for 10-15 minutes, then squeeze the water out, getting it as dry as possible.
6. Place the cucumbers in a bowl and add the rice vinegar, tamari, honey, and sesame seeds. Stir it all together to evenly coat the cucumbers.
7. Reheat the rice and plate with the salmon and cucumbers. Add avocado slices on top and squeeze a lemon cheek over the bowl. Sprinkle with furikake and serve (with nori, if you’d like).