Salmon & Avocado Rice Bowls with Marinated Vegetables & Spicy Mayo
Good to Make Ahead

Salmon & Avocado Rice Bowls

with Marinated Vegetables & Spicy Mayo

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 770 Cals/serving
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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).

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Cook the rice:
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

Cook the fish:
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.

Prepare the remaining ingredients:
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. 

Finish the fish & serve your dish:
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! 

Make ahead modifications:
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!

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Cook the rice:
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.

Cook the fish:
Prepare the remaining ingredients:
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! 

Finish the fish & serve your dish:
Make ahead modifications:
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!