Salmon & Avocado Rice Bowls with Marinated Vegetables & Spicy Mayo

Salmon & Avocado Rice Bowls

with Marinated Vegetables & Spicy Mayo

25 MIN
4 Servings
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From the Test Kitchen

This dish highlights a bevy of toppings for delicious contrast in every bite: flaky salmon dressed with citrusy ponzu, avocado, and soy-marinated peppers and cucumbers all come together with a zesty sauce of mayo and sambal oelek.
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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Salmon & Avocado Rice Bowls with Marinated Vegetables & Spicy Mayo
Title
  • 4 Skin-On Salmon Fillets
  • 1 cup Sushi Rice
  • 1 Avocado
  • 2 Persian Cucumbers
  • 2 Tbsps Mirin (Salted Cooking Wine)
  • ¼ cup Mayonnaise
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Sugar
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 3 oz Radishes
  • 1 Tbsp White Wine Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Meanwhile, 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 and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 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

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Medium dice the cucumbers. Combine the sliced radishes and diced cucumbers 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 vinegar and as much of the togarashi as you’d like, depending on how spicy you’d like the dish to be; 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 (including any liquid), and spicy mayo. Enjoy!

Tips from Home Chefs

Salmon & Avocado Rice Bowls

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

Meanwhile, 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 and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 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

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Medium dice the cucumbers. Combine the sliced radishes and diced cucumbers 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 vinegar and as much of the togarashi as you’d like, depending on how spicy you’d like the dish to be; 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 (including any liquid), and spicy mayo. Enjoy!

Finish the fish & serve your dish
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