• Before starting, preheat the broiler to high. Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear. 
• To a medium pot, stir in wild rice medley, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high.
• Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.

• Meanwhile, thinly slice two seaweed strips. Set aside the remaining strips.
• Halve tomatoes. 
• Cut cucumber into 1/4-inch rounds. 
• Peel, pit, then cut avocado into 1/2-inch pieces. Season with salt and pepper.

• In a medium bowl, add half the rice vinegar, half the sesame oil, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Whisk to combine. 
• Add cucumber and tomatoes. Toss to coat. Set aside. 

• Pat salmon dry with paper towels. Season with salt and pepper.
• To a foil-lined baking sheet, add salmon. Drizzle 1 tsp (2 tsp) oil over top. Season with Zesty Garlic Blend. 
• Broil in the middle of the oven for 7-10 min, until lightly charred and cooked through.**

• In a large bowl, add coleslaw cabbage mix, mayo, remaining rice vinegar and remaining sesame oil. Toss to coat. 
• Fluff rice with a fork. Add sesame seeds and season with salt. Stir to combine. 

• Divide rice between bowls. 
• Top with salmon, slaw, marinated veggies and avocado.
• Sprinkle sliced seaweed over top. 
• Drizzle with spicy mayo. 
• Serve remaining seaweed on the side.

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.