Salmon Brown Rice Bowls

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water (or 2 1/2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Halve and pit the avocado(s). Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. Peel the carrots; grate on the large side of a box grater. Medium dice the cucumber(s). Combine the grated carrots and diced cucumber(s) in a bowl. Add the mirin and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally. Taste, then season with salt and pepper if desired.

Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and up to half the togarashi; toss to coat. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the ponzu sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat.

Serve the cooked rice topped with the cooked shrimp, seasoned avocado(s), marinated vegetables, and sesame dressing. Garnish with as much of the remaining togarashi as you'd like. Enjoy!