Made with sushi grade salmon (or tuna) marinated in a simple sauce of coconut aminos, sesame oil, and rice vinegar. Served over rice with lots of delicious toppings and a simple spicy mayo.
In a small bowl combine coconut aminos, rice vinegar, sesame oil, salt, and sriracha if using. Stir to combine. Pour over salmon, and add green onions, jalapeno, grated ginger, and sesame seeds.
If cooking rice fresh, allow to cool for 15-20 minutes before assembling bowls. If using cold rice, warm in the microwave and allow to cool for the same amount of time.