Salmon & Avocado Rice Bowls

Instructions

1. Cook the rice

   In a medium pot, combine the rice, a big pinch of salt, and 1¼ cups of water. 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.

2. Prepare the remaining ingredients

   Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Medium dice the cucumber. Combine the sliced radishes and diced cucumber in a bowl. Add the mirin and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. In a bowl, combine the sesame dressing and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

3. Cook the fish

   Pat the fish dry with paper towels. Season only on the skinless side with salt, pepper, and up to half the togarashi. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side down. Cook 2 to 4 minutes, or until lightly browned. Flip the fish and loosely cover the pan with foil. Cook 3 to 5 minutes, or until browned and cooked through. Transfer to a medium bowl.

4. Finish the fish & serve your dish

   When cool enough to handle, carefully remove the skin from the cooked fish. Using two forks, flake the fish into large pieces. Add the ponzu sauce; stir to coat. Serve the cooked rice topped with the finished fish, seasoned avocado, marinated vegetables, and sesame-yuzu sauce. Garnish with as much of the remaining togarashi as you'd like. Enjoy!