Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) honey
  • 1 tsp (5ml) toasted sesame oil
  • 1 clove (3g) garlic, minced
  • ½ tsp (2.5ml) grated fresh ginger
  • 2 cups (400g) sushi rice
  • 3 cups (710ml) water
  • 1 tbsp (15ml) rice vinegar
  • ½ tsp (3g) salt
  • 1 cup (150g) cucumber, thinly sliced
  • 1 avocado, diced
  • 1 cup (150g) shredded carrots
  • ½ cup (75g) shelled edamame
  • 2 scallions, thinly sliced
  • 1 tbsp (15g) black sesame seeds
  • ¼ cup (60g) mayonnaise
  • 1 tbsp (15g) Sriracha
  • 1 tsp (5ml) lime juice

Instructions:

  1. Rinse the rice until the water runs clear. Combine rice, water, and salt in a cooker or pot; simmer until fluffy.
  2. Whisk the soy sauce, honey, sesame oil, garlic, and ginger in a bowl. Coat the salmon fillets thoroughly and let them sit for 5–10 minutes.
  3. Once the rice is done, fold in the rice vinegar.
  4. Preheat grill or grill pan to medium-high heat and lightly oil the grates. Place salmon skin-side down and press firmly for 10 seconds.
  5. Grill for 4–6 minutes per side until a mahogany-colored char forms and the internal temperature reaches 130°F (54°C).
  6. Divide the warm rice evenly among four bowls. Arrange the cucumber, avocado, carrots, and edamame in distinct sections on top.
  7. Place the grilled salmon fillet in the center. Drizzle the spicy mayo in a zigzag pattern and garnish with sesame seeds and scallions.