Salmon Rice Bowl with Spicy Mayonnaise
 
Makes 8 servings
Ingredients
  • 2 cups short-grain sushi rice
  • 2½ cups water
  • ½ cup seasoned rice vinegar
  • 1 teaspoon kosher salt
  • ⅓ cup soy sauce
  • 1 teaspoon wasabi
  • 1 teaspoon firmly packed light brown sugar
  • 2 pounds sushi-grade salmon, cut into ½-inch cubes
  • Sliced green onion, to serve
  • Shredded cucumber, to serve
  • Sliced avocado, to serve
  • Sliced watermelon radish, to serve
  • Sliced red radish, to serve
  • Spicy microgreens, to serve
  • Pickled ginger, to serve
  • Spicy Mayonnaise (recipe follows)
Instructions
  1. Rinse rice until water runs clear. Place in a heavy-bottomed saucepan, and add 2½ cups water. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook until water is absorbed, about 20 minutes. Remove from heat and let stand for 10 minutes.
  2. In a large bowl, combine vinegar and salt. Add rice and stir until well combined.
  3. In a medium bowl, combine soy sauce, wasabi, and brown sugar. Add salmon and stir to coat. Cover and refrigerate for 15 minutes.
  4. Divide rice among serving bowls; top, as desired, with salmon mixture, green onion, cucumber, avocado, watermelon radish, red radish, microgreens, and pickled ginger. Serve with Spicy Mayonnaise.
Recipe by Victoria at https://victoriamag.com/salmon-rice-bowl-with-spicy-mayonnaise/