Salmon & Sushi Rice Bowls with Avocado & Spicy Mayo

Salmon & Sushi Rice Bowls

with Avocado & Spicy Mayo

30 MIN
4 Servings
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    From the Test Kitchen

    This umami-rich dish highlights a bevy of toppings for delicious contrast in every bite: 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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    • Nutrition
      PER SERVING
    • Calories
      890 Cals (est.)
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    fresh
    ingredients
    Salmon & Sushi Rice Bowls with Avocado & Spicy Mayo
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Sushi Rice
    • 1 Avocado
    • 1 Persian Cucumber
    • 4 oz Sweet Peppers
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Vegetarian Ponzu Sauce
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Sugar
    • 1 Tbsp Rice Vinegar
    • 1 tsp Furikake
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 3/4 cup 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 medium 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.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, 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 cucumber. In a large bowl, combine the soy glaze and sugar; stir until the sugar has dissolved. Add the sliced peppers and diced cucumber; 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 furikake 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!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 3/4 cup 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 medium 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.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the fish
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, 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 cucumber. In a large bowl, combine the soy glaze and sugar; stir until the sugar has dissolved. Add the sliced peppers and diced cucumber; 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 furikake 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
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