Salmon Sushi Bowl

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  Mayonnaise, Regular(80g)
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  Sriracha sauce(5g)
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  Vinegar, Rice(10g)
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  Sesame Oil, Toasted(15g)
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  Soy Sauce, Low Sodium(160g)
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  Vinegar, Rice(120g)
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  Honey(60g)
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  Garlic
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  Ginger, Fresh Root(15g)
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  Salmon
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  Rice, Brown, Long-Grain(960g)
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  Cucumber
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  Avocado
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  Nori, Dried Seaweed Sheets
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  Sesame seeds

Instructions

1. 1Cook the brown rice according to package directions until tender and fluffy, about 45 minutes. While the rice cooks, prepare all other ingredients.
2. 2In a small bowl, whisk together the mayonnaise, sriracha sauce, and rice vinegar until smooth. Set aside.
3. 3In another small bowl, combine the soy sauce, rice vinegar, honey, minced garlic, and grated ginger. Set aside.
4. 4Heat the sesame oil in a large skillet over medium-high heat for 1 minute until shimmering. Add the salmon skin-side up and sear for 3–4 minutes until the flesh side is golden brown and opaque.
5. 5Flip the salmon skin-side down, pour the soy sauce mixture over it, and cook for 2–3 minutes more until the internal temperature reaches 145°F and the flesh flakes easily with a fork. The sauce should reduce slightly and coat the salmon.
6. 6Divide the cooked brown rice evenly into 4 airtight containers while the salmon is still hot. Top each portion with one salmon fillet and divide the pan sauce evenly among containers.
7. 7Divide the diced cucumber, sliced avocado, nori sheets (torn into bite-sized pieces), and sesame seeds evenly among the 4 containers. Seal containers and refrigerate up to 4 days.
8. 8Before serving, drizzle each bowl with the sriracha mayo and stir gently to combine.