Spicy Mayo Salmon Bowl

Ingredients

• 4 (6-ounce) salmon fillets, skin-on
• 1 tbsp avocado oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper, freshly ground
• 1.5 cups short-grain sushi rice
• 1 3/4 cups water
• 3 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1/2 cup Japanese mayonnaise (Kewpie)
• 1-2 tbsp sriracha
• 1 tsp fresh lime juice
• 1 tsp soy sauce or tamari
• 1 large avocado, sliced
• 1/2 English cucumber, sliced
• 1 cup shelled edamame, cooked
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. 1

   Rinse the sushi rice under cold water until it runs clear. Add rice and 1 3/4 cups water to a saucepan, bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

2. 2

   Whisk together rice vinegar, sugar, and 1 tsp salt until dissolved. Gently fold the vinegar mixture into the cooked rice.

3. 3

   In a small bowl, whisk together the Japanese mayonnaise, sriracha, lime juice, and soy sauce until smooth. Set aside.

4. 4

   Pat the salmon fillets completely dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

5. 5

   Heat avocado oil in a large skillet over medium-high heat. Place salmon skin-side down and press gently with a spatula for 15 seconds.

6. 6

   Cook for 4-6 minutes on the skin side, until crispy and it releases easily. Flip and cook for another 2-3 minutes for medium-rare.

7. 7

   Divide the seasoned rice among four bowls. Top with a salmon fillet, avocado, cucumber, and edamame. Drizzle with spicy mayo and garnish with scallions and sesame seeds.