Fast Salmon Rice Dish (Print Version)

# Ingredients:

→ For the Rice

01 - 1 1/3 cup jasmine rice (washed and drained)
02 - 1/2 cup water plus 2 tablespoons
03 - 1 teaspoon coconut sugar
04 - 1/2 teaspoon kosher salt
05 - 1 cup canned coconut milk (full-fat)

→ For the Cucumber

06 - 2 small cucumbers, sliced thin
07 - 1 teaspoon white sugar
08 - 1/4 cup rice vinegar

→ For the Salmon

09 - 1 pound salmon (skinless, cut into cubes)
10 - 1 tablespoon sesame seeds (white)
11 - 1 teaspoon nanami togarashi (optional)
12 - 3/4 teaspoon ginger powder
13 - 1 teaspoon garlic powder
14 - 1 tablespoon low-sodium tamari or soy sauce
15 - 1 teaspoon brown sugar (or coconut sugar)
16 - 3 tablespoons avocado oil

→ For the Spicy Mayo

17 - 1/3 cup mayonnaise
18 - 2 teaspoons sriracha sauce
19 - 1 teaspoon fresh lime juice

→ For Garnish

20 - Fresh chives, chopped
21 - Furikake seasoning, as needed
22 - 1 avocado, thinly sliced

# Instructions:

01 - In a rice cooker, toss together the rice, water, coconut milk, salt, and sugar. Stir well, cover, and start cooking. Once it's done, fluff it up and keep the rice warm until it’s time to assemble everything.
02 - In a shallow bowl or dish, mix the rice vinegar and sugar. Toss in the cucumber slices, making sure they’re evenly coated. Leave them to soak while you get the salmon ready.
03 - Switch your oven to broil mode (high, 550°F). In a big bowl, combine the salmon cubes with avocado oil, tamari, brown sugar, garlic powder, ginger powder, sesame seeds, and optional togarashi. Stir everything together until the salmon is well coated.
04 - Spread the salmon pieces onto a large baking sheet with a rim. Place it in the oven and broil for about 6-8 minutes, letting the salmon cook through and develop a slight golden color.
05 - While the salmon is broiling, grab a small bowl and stir together the mayo, sriracha, and lime juice until smooth and creamy.
06 - Scoop the cooked rice into serving bowls. Add the pickled cucumbers and cooked salmon on top. Lay the avocado slices over it and sprinkle with furikake and fresh chives. Drizzle the spicy mayo sauce over the salmon, and add salt if you think it needs it.

# Notes:

01 - If you don’t have a rice cooker, you can prepare the rice on the stovetop.
02 - Want more or less spice? Adjust the sriracha in the mayo to fit your taste.
03 - You can prep many of these components ahead of time for quicker assembly later.

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