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Asian Salmon Rice Bowl with Pickled Cucumbers and Sriracha Mayo

Ingredients

  • Salad:
  • 6 oz salmon filet raw
  • 2 tbsp canola oil
  • 1 tsp sesame oil optional
  • 1 bunch red radish
  • 1 cup brown rice uncooked
  • 1 avocado
  • 1 heirloom carrot
  • 2 tbsp mayonnaise
  • 1 tbsp sriracha sauce
  • 1 tsp water
  • black sesame seeds for garnish
  • 1 tbsp soy sauce or teriyaki sauce optional
  • Pickled Cucumbers:
  • http://www.seriouseats.com/recipes/2013/10/quick-pickled-cucumbers-rice-vinegar-recipe.html
  • 1 English cucumber
  • 2 cup rice wine vinegar
  • ¾ cup sugar
  • 1 cup water
  • 1 tbsp Kosher salt

Instructions

  1. Cook the brown rice according to the package. This step can take around 45 minutes, so I started this first.
  2. Chop and pickle the cucumbers, according to the recipe above. It was super easy and they tasted amazing! You will have plenty of cucumbers left, so store them with the juice in a Tupperware and use them again.
  3. Heat a pan with the 2 tbsp canola oil and 1 tsp sesame oil. Sesame oil has a much lower smoke point than canola oil, but since we are searing the salmon quickly, it was a great flavour enhancer.
  4. Remove skin from salmon. Place the salmon into the heated pan, skin side up. Let it cook for 4-6 minutes, until fish is able to easily shift in the pan with a spatula (Abby taught me tricks of how to sear fish, best teacher around!)
  5. Slice radishes, carrots, and avocado as thin or thick as you like. I recommend a variety of thicknesses to vary the textures!
  6. Place brown rice into bowl. Top with carrots, radish, pickled cucumbers, avocado, and salmon.
  7. Garnish fish with black sesame seeds.
  8. In a small mixing bowl, mix together mayonnaise, sriracha sauce, and water. This made a quick and easy spicy mayo. Drizzle this onto rice bowl.
  9. Add soy sauce or teriyaki sauce, if desired.