Step 1

Preheat the oven to 180 degrees Celsius or 356 Fahrenheit.

Step 2

Rinse and strain the rice and then add to a large saucepan along with 2 cups of water. Bring to a boil. Boil until all of the water has been absorbed. Turn off the heat and leave the lid on and allow to steam for a minimum of 5 minutes.

Step 3

Add sesame seeds to a shallow bowl. Brush the tops of the salmon steaks with a little avocado oil. Take the salmon and push it top side down into the sesame seeds to form a crust. Place the salmon crust side up, onto the greased pan. Repeat this step with all of the salmon steaks.

Step 4

Place the salmon into the oven to bake for 15 minutes.

Step 5

While the rice is cooking and salmon is baking make the salad, the miso tahini dressing and sriracha mayo. To make the salad add the kale, red cabbage, green onions, edamame and radish to a bowl and toss to combine.

Step 6

Add the miso paste, tahini, garlic and warm water to a medium bowl. Whisk until smooth.

Step 7

Add the tamari, pure maple syrup, apple cider vinegar and avocado oil and whisk until smooth and creamy.

Step 8

Pour the dressing over the salad and toss until well combined.

Step 9

In a small bowl whisk together the mayonnaise, sriracha sauce and lemon juice. Whisk until smooth

Step 10

To serve, divide the cooked rice among four bowls. Top with salad and sesame salmon. Drizzle with sriracha mayonnaise and serve.