Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Salmon & Avocado Rice Bowls
with Marinated Vegetables & Spicy Mayo
25 MIN
4 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. This Japanese-inspired dish highlights a bevy of toppings for delicious contrast in every bite: rich, flaky salmon dressed with citrusy ponzu, cooling avocado, and soy-marinated peppers and cucumbers all come together with a zesty sauce of mayo and sambal oelek (a type of Indonesian chile paste).
Get Cooking-
NutritionPER SERVING
-
Calories770 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 10-Oz Skin-On Salmon Fillets
- 1 Avocado
-
1 cup Sushi Rice
- 2 Persian Cucumbers
- ½ lb Sweet Peppers
-
1 tsp Kombu
- 2 Tbsps Mirin
- ¼ cup Mayonnaise
- 1 Tbsp Sambal Oelek
- 1 Tbsp Rice Vinegar
- 2 Tbsps Vegetarian Ponzu Sauce
- 2 Tbsps Soy Glaze
- 1 Tbsp Sugar
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin.
2
Cook the fish:
While the rice cooks, pat the fish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 6 to 8 minutes, or until lightly browned. Flip and cook 4 to 6 minutes, or until browned and cooked through.* Transfer to a large bowl.
* An instant-read thermometer should register 145°F for salmon.
3
Prepare the remaining ingredients:
While the fish cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Medium dice the cucumbers. Combine in a bowl. Add the sugar and soy glaze; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl. Add the kombu and vinegar; season with salt and pepper. Toss to coat. In a separate bowl, whisk together the mayonnaise, 1 tablespoon of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
4
Finish the fish & serve your dish:
When cool enough to handle, carefully remove the skin from the cooked fish. Using two forks, flake the fish into large pieces. Add the ponzu sauce; stir to coat. Serve the cooked rice topped with the finished fish, seasoned avocado, marinated vegetables, and spicy mayo. Enjoy!
5
Make ahead modifications:
Prepare as directed. Transfer the cooked rice and finished fish to separate airtight containers. Cool, uncovered, then cover and refrigerate. Transfer the seasoned avocado, marinated vegetables, and spicy mayo to separate airtight containers; cover and refrigerate. Serve as directed. Enjoy!
1
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin.
2
Cook the fish:
While the rice cooks, pat the fish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 6 to 8 minutes, or until lightly browned. Flip and cook 4 to 6 minutes, or until browned and cooked through.* Transfer to a large bowl.
* An instant-read thermometer should register 145°F for salmon.
3
Prepare the remaining ingredients:
While the fish cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Medium dice the cucumbers. Combine in a bowl. Add the sugar and soy glaze; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl. Add the kombu and vinegar; season with salt and pepper. Toss to coat. In a separate bowl, whisk together the mayonnaise, 1 tablespoon of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
4
Finish the fish & serve your dish:
When cool enough to handle, carefully remove the skin from the cooked fish. Using two forks, flake the fish into large pieces. Add the ponzu sauce; stir to coat. Serve the cooked rice topped with the finished fish, seasoned avocado, marinated vegetables, and spicy mayo. Enjoy!
5
Make ahead modifications:
Prepare as directed. Transfer the cooked rice and finished fish to separate airtight containers. Cool, uncovered, then cover and refrigerate. Transfer the seasoned avocado, marinated vegetables, and spicy mayo to separate airtight containers; cover and refrigerate. Serve as directed. Enjoy!
Tips from Home Chefs