Ingredients

The following ingredients have 6 Servings
  • ⅓ cup mayonnaise
  • 1 teaspoon sriracha, plus more to taste
  • 2 teaspoons rice vinegar
  • 1 tablespoon sesame oil
  • ⅔ cup soy sauce
  • ½ cup rice vinegar
  • ¼ cup honey
  • 6 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 (1-pound) salmon fillet, cut into 4 pieces
  • 4 cups cooked brown rice
  • 1 English cucumber, sliced
  • 1 avocado, pitted and sliced
  • 2 sheets nori, cut into triangles
  • Sesame seeds, for serving (optional)

Instruction

  • 1
  • Make the sriracha mayo
  • In a small bowl, combine the mayonnaise, sriracha, and rice vinegar
  • Set aside. 2
  • Make the salmon
  • In a separate small bowl, combine the soy sauce, rice vinegar, honey, garlic, and ginger
  • Heat the sesame oil in a large skillet over high heat
  • Add the salmon and sear for 90 seconds on all sides
  • Arrange the salmon skin-sides down, then pour the soy sauce mixture over the salmon
  • Cook until the sauce is slightly thickened, and the salmon easily flakes with a fork, about 3 minutes
  • 3
  • Divide the rice between bowls
  • Top with salmon, cucumber, avocado, nori, and sesame seeds, if using
  • Drizzle with remaining pan sauce and sriracha mayo before serving