Quick salmon bowl

• 200g brown rice (cooked according to package instructions)
• 4 salmon steaks
• 1 cucumber
• 1 avocado
• 1 cup kimchi
• 2 tablespoons tahini
• 2 tablespoons of honey
• Juice of 1 lime
• 1 tablespoon soy sauce
• 2 tablespoons Greek yogurt
• 2 teaspoons The Spice Club Fish
• The Spice Club Topping or Poke (optional for garnish)

STEP 1: Cook the Brown Rice

• Start by cooking 1 cup of brown rice according to package instructions.

STEP 2: Make the Tahini Dressing

• In a bowl, mix 2 tablespoons of tahini, 2 tablespoons of honey, juice of 1 lime, 1 tablespoon of soy sauce and 2 tablespoons of Greek yogurt. Stir well until a smooth dressing is formed.

STEP 3: Bake the Salmon

• Season 4 salmon steaks with 2 teaspoons of The Spice Club Fish Seasoning.
• Heat a pan over medium heat and fry the salmon steaks for about 4-5 minutes on each side, or until cooked through.

STEP 4: Prepare the Bowls

• Cut 1 cucumber and 1 avocado into thin slices.
• Once the rice is cooked, divide it among four bowls.
• Add an equal amount of sliced ​​cucumber, kimchi and avocado to each bowl.

STEP 5: Assemble the Salmon Jigs

• Place a baked salmon steak on top of each bowl.

STEP 6: Add the tahini dressing

• Drizzle the tahini dressing over each bowl for extra flavor.

STEP 7: Garnish and Enjoy!

• Garnish each bowl with The Spice Club Topping for extra crunch and flavor.