Seared Spicy Salmon Bowl

Recipe Directions

1. For best results, take the fish out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the salmon longer then this recipe card indicates.
2. Pour the jasmine rice (a) into a small saucepot. Add 1/2 cup of water (per serving) to the rice. Put the pot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, cut open the package of salmon (b) and place on a plate. Pour 1/2 of the togarashi spice (c) over the salmon. Use your hands to evenly coat the salmon and rub the spices into the fish. Flip the salmon over, pour the remaining 1/2 of the spice on top, and repeat.
4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the salmon in the pan with the nice-looking / presentation side down and sear for 3 and 1/2 minutes. Use a spatula to flip the fish over and sear the other side for 1 minute. After searing, remove the pan from the heat but keep the fish in the pan while you finish the dish.
5. When the rice has cooked for 10 minutes, check the texture
6. if it is too firm, cook for another 2 minutes and check again. When the rice is ready, spoon into your serving bowls. Add the raw cucumber, edamame, and peppers (d) on top of the rice.
7. Cut the avocado (e) in half length-wise by piercing the avocado with a paring knife until you hit the pit. Then run your knife along one side. Turn the avocado over and repeat. To open the avocado
8. hold it in both hands and twist each hand in opposite directions. Remove the pit. Pick up one half and cut 1/2 inch thick slices, without cutting through the skin. Insert the edge of a spoon between the skin and the flesh of the avocado and scoop all the way around. Add the avocado slices to your bowls.
9. Slice the salmon and place on top of the bowls. Drizzle wasabi aioli (f) over the fish (note: it is spicy).Garnish with pickled ginger dressing (g).