Salmon Rice Bowl with Avocado & Spicy Mayo
4 servings
servings45 minutes
active time1 hour 5 minutes
total timeIngredients
3 cups sushi rice (cooked according to package directions)
1 lbs boneless salmon filets
1 bunch scallions (sliced)
2 avocados (diced)
1 cucumber (diced)
1 bag frozen shelled edamame (steamed according to package directions)
1 bag matchstick carrots
1 bunch of radishes (sliced and pickled, method below)
1 bunch cilantro (chopped, optional)
2-3 Tbsp. sesame seeds or furikake (optional)
1/2 cup soy sauce
1/4 cup orange juice
2 Tbsp. lime juice
1 Tbsp. rice vinegar
1/4 cup mayo
1 Tbsp. sriracha
squeeze of lime
1 bunch radishes (washed & sliced thinly)
1 cup water
1/2 cup white vinegar
1 tbsp sugar
1 1/2 tsp salt
1 tsp black peppercorns
Directions
To make the ponzu, whisk all ingredients together in a small bowl. Set aside.
To make the spicy mayo, whisk all ingredients together in a small bowl. Set aside.
To make the picked radishes, place radishes in a glass jar or bowl that has a lid. Place remaining ingredients in a small saucepan and bring to a boil, just until sugar and salt are dissolved. Pour the liquid over the sliced radishes and seal the jar. Refrigerate for at least 1 hour before serving.
To Assemble Your Bowls:
Preheat oven to 450 degrees. Place salmon onto a baking sheet covered with parchment paper or foil. Season with sea salt and freshly ground pepper. Bake salmon for 12-14 minutes.
Divide cooked sushi rice into 4 bowls. Arrange fish and vegetables on top of the rice. Spoon ponzu sauce over the completed bowl. Finish with a drizzle of sriracha mayo, furikake/sesame seeds and chopped cilantro.
4 servings
servings45 minutes
active time1 hour 5 minutes
total time