Crispy Salmon Bowl

For the salmon + marinade:

1. In a plastic freezer bag or airtight container, add all marinade ingredients (coconut aminos, rice vinegar, toasted sesame oil, sriracha, green onions) and the salmon pieces (cut into 1 to 1-1/2 inch pieces).
2. Cover tightly and store in the fridge for 30-40 minutes. (This can also be done the night before).

When your salmon is done marinating and you're ready to eat:

3. Line a baking sheet with parchment paper.
4. Add the salmon pieces to the baking sheet, keeping the leftover marinade for extra sauce if desired.
5. Preheat oven to 400°F.
6. Bake salmon for 6-8 minutes.
7. Broil for 1-2 minutes until crispy.

For the bowl:

8. Heat the brown rice (if using frozen, follow microwave instructions).
9. Assemble all ingredients in a bowl: brown rice, sliced cucumber, shelled and cooked edamame, and shaved carrots.
10. Top with sriracha mayo and garnish with sesame seeds or everything but the bagel seasoning.
11. Enjoy!