4 ounces salmon sashimi, cut into slices
1 teaspoon sriracha chili sauce
1 teaspoon low-sodium soy sauce
1/4 of an avocado, thinly sliced
1/3 cup cooked quinoa
1/2 teaspoon Furikake seasoning
Green onion slices, julienne cucumber and carrot, and seaweed snack sheets for garnish

4 ounces salmon sashimi, cut into slices 1 teaspoon sriracha chili sauce 1 teaspoon low-sodium soy sauce 1/4 of an avocado, thinly sliced 1/3 cup cooked quinoa 1/2 teaspoon Furikake seasoning

In a small bowl, stir together sriracha and low-sodium soy sauce. Toss salmon with marinade and let sit in the fridge for at least 10 minutes.
In a bowl, top quinoa with salmon and avocado. Sprinkle with furikake. Add any desired garnishes and enjoy!