Go Back
–+ servings
Total Time :40 minutes
Servings: 4

INGREDIENTS
 

  • 1.3 pounds/600 grams salmon, cut into 1-inch/2.5-cm cubes
  • 3 tablespoons light soy sauce or coconut aminos
  • 1 tablespoon honey
  • 2 garlic cloves, crushed
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha

Rice:

  • 1 cup/185 grams sushi rice or short-grain rice
  • 1½ cups water
  • 1½ tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

Salad:

  • 4 Persian cucumbers
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili crunch
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon grated ginger
  • Drizzle of honey

Spicy Mayo:

  • ½ cup mayonnaise
  • ⅓ cup sriracha
  • 1 teaspoon sesame oil

For Serving:

  • Sesame cabbage salad/pickled cabbage
  • Shelled edamame
  • Sesame seeds
  • Chopped scallions

INSTRUCTIONS

  • Heat the oven to 400 degrees. If available, select the roast setting.
  • Slice the cucumbers into thin rounds and toss with the rice vinegar, chili crunch, soy sauce, sesame oil, ginger, and honey. Let sit while preparing the rice and salmon.
  • Rinse the rice until the water runs mostly clear. Add to a pot with the water, bring to a boil, then reduce to a simmer. Cook until the water is absorbed, 15 to 20 minutes. Remove from heat, season with rice vinegar, sugar, and salt, and stir gently.
  • Combine the salmon with the soy sauce, honey, garlic, rice vinegar, and sriracha. Spread on a sheet pan and roast for 8 minutes. Broil for 2 to 3 minutes, until the tops are browned.
  • Whisk the mayonnaise, sriracha, and sesame oil until smooth.
  • Assemble bowls with rice, salmon, cucumber salad, cabbage, edamame, spicy mayo, sesame seeds, and scallions.