For the fish:

To Serve:

  • ½ cup basmati rice, cooked to package directions or 2 cups cooked rice
  • 2 tbsp Coconut Secret Seasoning Sauce and Marinade
  • 1 ice cube (optional)
  • 2 tsp sriracha or to taste
  • 2 tbsp Kewpie mayo
  • 1 avocado, sliced or diced
  • ¼ cup sliced cucumber
  • 2 tbsp chopped spring onion
  • 4 roasted seaweed pieces
  • ¼ cup kimchi (optional)



            1. Place the salmon fillet in a bowl or container and add the coconut aminos, coconut oil and honey. Flip the fish a few times until well coated.
            2. Cook the salmon in the oven or air fryer for 8-12 minutes at 400°F/200°C, until cooked through.
            3. Use a fork to flake up your salmon filet.
            4. Divide the rice and salmon between two serving bowls and add about a tablespoon of coconut aminos and a teaspoon of Sriracha to each. Stir until evenly mixed.
            5. Top the bowls with kewpie mayo, avocado, cucumber, spring onion, seaweed and kimchi (if using). Serve immediately.

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