Swicy Poke-Inspired Salmon Bowls

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• cooking oil
  2 tsp
• ginger
  2 thumb
• jasmine rice
  1.5 c
• lime
  2 unit
• mini cucumber
  4 unit
• radishes
  6 unit
• red cabbage and carrot mix
  8 oz
• rice wine vinegar
  3.333 tbsp
• salmon
  20 oz
• salt
• scallions
  4 unit
• sesame seeds
  2 tbsp
• spicy mayo
  1/2 c
• sugar (use 1 tsp for this step, use 1/2 tsp)
  2 tbsp
• sweet soy glaze
  1/2 c

🍳 Cookware

• small pot
• medium bowl
• medium microwave-safe bowl
• medium bowl
• large pan

1. 

   1

   Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate ginger .

   scallions: 4 unit, ginger: 2 thumb
2. 

   2

   Melt butter in a small pot over medium-high heat. Add scallion whites and half the ginger; cook, stirring frequently, until fragrant, ⏱️ 1 minute . Add jasmine rice , 1 1/4 cups water, and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   butter: 2 tbsp, jasmine rice: 1.5 c, salt
3. 

   3

   While rice cooks, quarter lime . Trim and halve radishes ; thinly slice into half-moons. Trim and halve mini cucumber lengthwise; slice crosswise into 1/4-inch-thick half-moons. In a medium bowl , whisk together sweet soy glaze , remaining ginger, and juice from half the lime.

   lime: 2 unit, radishes: 6 unit, mini cucumber: 4 unit, sweet soy glaze: 1/2 c
4. 

   4

   Pat salmon dry with paper towels. Using a sharp knife, slowly cut between flesh and skin a 1/2 inch at a time, being careful not to cut into flesh, until skin is fully removed from fish. Discard skin. Dice salmon into 1-inch pieces. Transfer to bowl with soy-ginger marinade. Stir to combine. Set aside to marinate until Step 6.

   salmon: 20 oz
5. 

   5

   In a second medium microwave-safe bowl , combine rice wine vinegar , sugar , a splash of water, a pinch of salt , and black pepper . Stir in radishes; cover with plastic wrap. Microwave until radishes are tender and bright pink, ⏱️ 1 minute . Carefully remove plastic wrap and stir. Let cool for ⏱️ 4 minutes to ⏱️ 5 minutes . Once radish mixture has cooled, stir in cucumbers. Set aside to pickle, stirring occasionally.

   rice wine vinegar: 3.333 tbsp, sugar: 1 tbsp (use 1 tsp for this step), salt, black pepper
6. 

   6

   In a third medium bowl , combine red cabbage and carrot mix , sugar , and juice from one lime wedge. Season generously with salt and black pepper . Heat a large drizzle of cooking oil in a large pan over medium heat. Remove salmon from marinade one piece at a time, allowing excess marinade to drip off, and add to hot pan (discard remaining marinade). Cook, turning occasionally, until lightly browned on all sides and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes (you may need to cook in batches for 4). TIP: Be very gentle when flipping your salmon. If it begins to flake or fall apart, don't fret—it'll still be delicious!

   red cabbage and carrot mix: 8 oz, sugar: 1 tbsp (use 1/2 tsp), salt, black pepper, cooking oil: 2 tsp
7. 

   7

   Fluff rice with a fork. Divide rice between plates; top with salmon, pickled veggies, and slaw. Drizzle with spicy mayo . Garnish with sesame seeds and scallion greens. Serve.

   spicy mayo: 1/2 c, sesame seeds: 2 tbsp