Salmon Rice Bowl with Avocado & Spicy Mayo

• servings: 4 servings
• active time: 45 minutes
• total time: 1 hour 5 minutes

Ingredients

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.