Salmon & Sushi Rice Bowls with Avocado & Yuzu Mayo
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Salmon & Sushi Rice Bowls

with Avocado & Yuzu Mayo

25 MIN
4 Servings
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Available Options

  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Shrimp
    includes 20 oz Sustainably Sourced Shrimp (Peeled & Deveined) View recipe
    • with Salmon

    From the Test Kitchen

    In this take on a poké bowl, we're topping sushi rice with flaked salmon, avocado, and vegetables marinated in a combination of sesame oil and black vinegar. A drizzle of mayo mixed with yuzu kosho, a subtly spicy and tart Japanese condiment, brings the dish together.
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    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
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    Nutrition Label
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    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
    Salmon & Sushi Rice Bowls with Avocado & Yuzu Mayo
    Title
    • 4 Skin-On Salmon Fillets
    • 1 cup Sushi Rice
    • 2 Avocados
    • 2 Persian Cucumbers
    • 6 oz Radishes
    • 2 Tbsps Yuzu Kosho
    • 2 Tbsps Sesame Oil
    • 2 tsps Black & White Sesame Seeds
    • 2 Tbsps Seasoned Black Vinegar
    • ¼ cup Mayonnaise

    Salmon & Sushi 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.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Halve and pit the avocados. Using a spoon, remove the avocados from the skin, then thinly slice. Place in a bowl; season with salt and pepper. Halve the radishes lengthwise, then thinly slice crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise. In a bowl, combine the sliced radishes, sliced cucumbers, sesame oil, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the mayonnaise and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be.  

    Prepare the ingredients
    Cook the salmon & serve your dish
    3 Cook the salmon & serve your dish

    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-high 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 bowl. When cool enough to handle, remove the skin from the cooked salmon. Using two forks, flake the salmon into large pieces. Serve the cooked rice topped with the flaked salmon, marinated vegetables (including any liquid), and seasoned avocados. Drizzle with the yuzu mayo. Garnish with the sesame seeds. Enjoy! 

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

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