Salmon & Sushi Rice Bowls with Avocado & Spicy Mayo

Salmon & Sushi Rice Bowls

with Avocado & Spicy Mayo

30 MIN
4 Servings
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  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Salmon

    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
      750 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Salmon & Sushi Rice Bowls with Avocado & Spicy Mayo
    Title
    • 4 Skin-On Salmon Fillets
    • 1 cup Sushi Rice
    • 1 Avocado
    • 2 Tbsps Mirin (Salted Cooking Wine)
    • ¼ cup Mayonnaise
    • 1 Tbsp Sambal Oelek
    • 2 Persian Cucumbers
    • 1 Tbsp Rice Vinegar
    • 2 Tbsps Vegetarian Ponzu Sauce
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Sugar
    • 1 tsp Furikake
    • 2 Bell Peppers
    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 salmon
    2 Cook the salmon

    Meanwhile, pat the salmon dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil. 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

    Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice. Medium dice the cucumbers. In a large bowl, whisk together the sugar and soy glaze. Add the sliced peppers and diced cucumbers; 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 separate 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.

    Flake the salmon & serve your dish
    4 Flake the salmon & serve your dish

    When cool enough to handle, remove the skin from the cooked salmon. Using two forks, flake the salmon into large pieces. Add the ponzu sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the flaked salmon, seasoned avocado, marinated vegetables, and spicy mayo. Enjoy!

    Tips from Home Chefs

    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 salmon

    Meanwhile, pat the salmon dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil. 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 salmon
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice. Medium dice the cucumbers. In a large bowl, whisk together the sugar and soy glaze. Add the sliced peppers and diced cucumbers; 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 separate 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 Flake the salmon & serve your dish

    When cool enough to handle, remove the skin from the cooked salmon. Using two forks, flake the salmon into large pieces. Add the ponzu sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the flaked salmon, seasoned avocado, marinated vegetables, and spicy mayo. Enjoy!

    Flake the salmon & serve your dish
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