CRISPY SALMON RICE BOWLS
INGREDIENTS
INSTRUCTIONS
- 2 lbs. skin-on salmon, cut into 1 in. pieces
- 1 c. sushi rice, cooked according to package instructions
- 1 cucumber, sliced
- 1 c. edamame
- 1 avocado, cut into small pieces
- 3 green onions, thinly sliced
- ½ c. mayonnaise
- ½ t. cayenne pepper, to taste
- Furikake
- Optional toppings and sauces: Mayo mixed with chili crunch, teriyaki sauce, sriracha sauce
1.Preheat oven to broil.
2.While rice is cooking, mix mayo and cayenne, adjusting spice level to desired taste.
3.Put salmon pieces in large bowl and toss with spicy mayo mixture.
4.Put salmon on sheet pan, ensuring pieces are not touching each other. Broil for 5 minutes or until cooked to desired consistency and top is crispy and light brown.
5.Add rice to bottom of bowl. Arrange fish and vegetables in piles around bowl.
6.Top with furikake and desired sauces.
