Ingredients:

  • 1.2 lb salmon fillet, cut into 1-inch cubes
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 1 tbsp neutral oil
  • 3 cups cooked short-grain brown rice
  • 1 large English cucumber, thinly sliced
  • 1 cup shelled edamame, steamed
  • 1 large avocado, diced
  • 1 cup shredded carrots
  • 1/4 cup sliced scallions
  • 3 tbsp mayonnaise
  • 1 tbsp Sriracha
  • 1 tbsp lime juice
  • 1 tsp rice vinegar

Instructions:

  1. Whisk together soy sauce, honey, sesame oil, and ginger in a small bowl. Toss the salmon cubes in the mixture and marinate for 10 minutes.
  2. While the fish marinates, arrange the cooked brown rice, sliced cucumbers, steamed edamame, shredded carrots, and diced avocado in separate piles for assembly.
  3. Heat the neutral oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering.
  4. Add salmon cubes in a single layer and sear for 2–3 minutes per side without moving them, until a mahogany-colored crust forms. Remove from heat immediately.
  5. Divide the warm brown rice among four bowls.
  6. Arrange the fresh cucumbers, edamame, carrots, and avocado in sections on top of the rice.
  7. Place the seared salmon cubes in the center of each bowl.
  8. Mix mayonnaise, Sriracha, lime juice, and rice vinegar together, then drizzle the dressing over each bowl.