Spicy Mayo Salmon Rice Bowls

Sesame-Soy Salmon

12 oz salmon fillet, cut into 2 pieces (about 6 oz each)

1 tbsp soy sauce

1 tbsp sugar or honey

1 tbsp sesame oil

2 tsp rice wine vinegar

1 tsp ginger, grated

1 tbsp oil (eg, avocado oil)

Sushi Rice

1 cup white or brown rice

1 tbsp rice vinegar

2 tsp white granulated sugar

½ tsp salt

Spicy Mayo Dressing

¼ cup mayonnaise (preferably Kewpie but any brand works)

2 tsp Sriracha

½ tsp lime juice

1 ½ tsp sugar

Toppings

2 handfuls of salad greens

1 Persian cucumbers, thinly sliced

1 avocado, sliced

¼ apple, julienned

¼ onion, very thinly sliced

sesame seeds, for garnish (optional)

Directions

Rice: Cook rice however you normally prepare it.

Once the rice is done cooking, mix in the seasonings while it's still hot. Add 1 tbsp rice vinegar, 2 tsp white granulated sugar, and 1/2 tsp salt to the rice. Fold and mix the rice until all the rice is evenly coated. Keep folding and the rice will absorb the mixture while cooling down. Stop folding when the rice is back to its original consistency. If the bowls are not ready to assemble yet, put a damp cloth or paper towel over the rice bowl so that the top layer doesn't harden.

Salmon: While the rice is cooking, marinate the salmon fillets.

In a shallow bowl, mix 1 tbsp soy sauce, 1 tbsp sugar or honey, 1 tbsp sesame oil, 2 tsp rice vinegar, and 1 tsp grated ginger until combined. Add in the salmon fillets and toss gently to make sure they are evenly coated. Set aside for 10-15 minutes while you prep the dressings and toppings. Suggest flipping the fillets every 5 minutes so both sides are evenly marinated.

In a medium non-stick pan, heat 1 tbsp oil. Add the marinated salmon fillets to the pan and cook on one side for about 2-3 minutes. Flip over and cook for an additional 2-3 minutes. Suggest checking on the salmon every few minutes as the marinade can easily burn!

Suggest using a meat thermometer to check for doneness as different thicknesses of fillets will cook at different times (120°F to 130°F for medium-rare to medium or 145°F for pregnancy-safe temperature).

Dressing: In a small bowl, combine 1/4 cup mayonnaise, 2 tsp Sriracha, 1 1/2 tsp white granulated sugar, and 1/2 tsp lime juice. Stir to combine thoroughly until sugar has dissolved and set aside.

Assembly: To assemble, add the rice to a bowl with some salad greens, cucumbers, avocado, apple, and onion. Top with the cooked salmon and sprinkle some sesame seeds on for garnish. Drizzle lots of spicy mayo dressing on top and enjoy!

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Spicy Mayo Salmon Rice Bowls