Step 1

Make the rice or quinoa using our How to Make Quinoa method (see the video below), Instant Pot Quinoa, Instant Pot Brown Rice or Instant Pot White Rice.

Step 2

With the salmon lying flat on a cutting board, run a sharp knife between the skin and the flesh to remove the skin. Cut the salmon into 1 inch squares and add it to a medium bowl. Note that thinner parts of the salmon may shred a bit (this is okay). Add 1/4 cup soy sauce, 1 teaspoon toasted sesame oil, and the sriracha to the salmon and stir gently. Allow to marinate while preparing the vegetables.

Step 3

Thinly slice the cabbage (2 cups). Place it in a medium bowl and mix it together with 1/4 teaspoon kosher salt and 1 tablespoon rice vinegar.

Step 4

Julienne the cucumber into long thin strips (3 cups; we used a handheld julienne peeler). Place in a medium bowl and mix with 1 1/2 tablespoons rice vinegar, 1 1/2 tablespoons soy sauce, and 1 teaspoon toasted sesame oil.

Step 5

Peel the carrots into long ribbons using a vegetable peeler. Place in a medium bowl and mix with 1 teaspoon toasted sesame oil, 1/8 teaspoon kosher salt, and 1/2 teaspoon sesame seeds.

Step 6

Dice the avocado (if using). Slice the green onions on the bias.

Step 7

Heat the coconut oil in a large skillet over high heat. When hot, add the salmon and cook for about 30-45 seconds until just cooked. Immediately remove to a clean bowl and add the green onions, a sprinkle of sesame seeds, and 1 or 2 pinches of kosher salt.

Step 8

To serve, scoop rice or quinoa into bowls, then top with the vegetables and salmon. If desired, garnish with additional sesame seeds.