Sesame Salmon Sushi Bowl

• doses: 4

Ingredientes

1 cup short-grain brown rice, rinsed

¾ tsp sea salt, divided

2 tbsp each black and white sesame seeds + additional for garnish

4 4ozz boneless skin-on wildAlaskan salmon fillets (such as coho or sockeye;

1 inch thick), patted dry

¼ tsp ground black pepper

2 tsp grape seed oil

furikake* or toasted white

2 tsp sesame seeds

2 small carrots, cut into ribbons (TIP: Use a vegetable peeler to cut the carrots lengthwise into ribbons.)

1 variety of small cucumber, thinly sliced

1 avocado, peeled, pitted and sliced (TIP: If slicing in advance, place in citrus juice to avoid browning.)

1 green onion, white and light green parts only, thinly sliced

4 tsp sushi ginger

12 pieces roasted seaweed snack, for serving (or substitute with nori sheets cut into

2-inch squares), optional

SOY DRIZZLE

2 tbsp mirin

4 tsp rice vinegar

1 tbsp reduced-sodium

soy sauce

Instruções

1. In a saucepan, combine rice, ¼ tsp salt and enough water to cover by 3 inches. Bring to a boil; reduce heat to a simmer and cook until tender, about 45 minutes. Drain.

2. Meanwhile, spread black and white sesame seeds on a plate; set aside. Mist flesh side of fish with cooking spray; sprinkle with pepper and remaining ½ tsp salt. Gently press flesh side of fish into sesame seeds.

3. In a large nonstick skillet on medium, heat oil. Add fish, skin side up, and cook until golden brown, about 3 minutes. Turn and cook until skin is crispy and flesh is opaque and flakes easily when tested with a fork, about 4 minutes. Transfer to a large plate; peel off and discard skin. Cover to keep warm; set aside.

4. Whisk together all soy drizzle ingredients.

5. Divide rice among bowls; sprinkle with furikake. Top with carrots, cucumber, avocado, onion, pickled ginger, seaweed (if using) and fish, dividing evenly. Drizzle with soy mixture. Garnish with additional

black and white sesame seeds.