Ingredients

• 4 (4–6 ounce) skinless salmon filets, cut into cubes
  
• 2 tablespoons avocado oil
  
• 3 tablespoons honey
  
• 1 tablespoon soy sauce (or tamari)
  
• 1 tablespoon sriracha

• 2 cups cooked brown rice
  
• 1 medium avocado, cubed
  
• 1 cup diced cucumber
  
• 1 tablespoon olive oil
  
• 1/2 cup finely chopped cilantro
  
• 1 tablespoon fresh lime juice
  
• 2 teaspoons honey

• 1/3 cup light mayo
  
• 1 tablespoon lime juice
  
• 1/2 teaspoon paprika (smoked or regular)
  
• 1/4 teaspoon cumin
  
• 1 teaspoon honey

Instructions

1. Heat the oven to 425°F.
2. In a bowl, coat the salmon cubes with avocado oil, honey, soy sauce (or tamari), and sriracha.
3. Spread the salmon out on a baking sheet and roast for 10 minutes. Switch the oven to broil and cook an additional 2–3 minutes until the edges begin to crisp.
4. While the salmon bakes, whisk together the paprika mayo sauce ingredients and set aside.
5. In a separate bowl, mix the avocado, cucumber, olive oil, cilantro, lime juice, and honey until evenly combined.
6. Build each bowl with a layer of brown rice, spoon on the hot salmon, add the cucumber-avocado mixture, and drizzle with the paprika mayo sauce. Serve immediately.