Salmon & Sushi Rice Bowls

Instructions

1. Cook the rice

   In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the mirin.

2. Prepare the ingredients

   Meanwhile, wash and dry the fresh produce. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; season with salt and pepper. Halve the radishes lengthwise, then thinly slice crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise. In a bowl, combine the sliced radishes, sliced cucumbers, sesame oil, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the mayonnaise and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be.

3. Cook the fish & serve your dish

   Pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Transfer to a bowl. When cool enough to handle, remove the skin from the cooked fish. Using two forks, flake the fish into large pieces. Serve the cooked rice topped with the flaked fish, marinated vegetables (including any liquid), and seasoned avocado. Drizzle with the yuzu mayo. Garnish with the sesame seeds. Enjoy!