Crispy Salmon & Avocado Rice

• Short Grain Rice(250 g)
• Salmon(600 g)
• Avocado(2)
• Cucumber(1)
• Green Onions(3)
• Sesame seeds(2 tsp)
• Rapeseed Oil(2 tbsp)
• Soy sauce(3 tbsp)
• Mirin(2 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(2 tsp)
• Honey(2 tsp)
• Lime(1)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Sushi Rice} until the water runs mostly clear. Add it to a saucepan with 375ml water, bring to a boil, cover, and cook on low for 15 minutes. Remove from the heat and let it stand, covered, for 10 minutes.

   ~25 min

2. 2

   While the rice cooks, whisk together {Soy sauce}, {Mirin}, {Rice Vinegar}, {Sesame oil}, {Honey}, and the juice of {Lime}. Dice {Avocado}, finely slice {Cucumber}, and thinly slice {Scallions}.

   ~10 min

3. 3

   Pat the {Salmon} dry and season with {Salt} and {Black pepper}. Heat {Vegetable oil} in a large nonstick pan over medium heat. Add the salmon skin-side down and cook for 5 minutes until the skin is golden and crisp. Flip and cook for 3 minutes more, until just cooked through.

   ~8 min

4. 4

   Spread the cooked rice into the same pan and press it into an even layer. Cook for 4 minutes until the bottom turns crisp and lightly golden. Drizzle over half the dressing and cook for 1 minute more to glaze the rice lightly.

   ~5 min

5. 5

   Divide the crispy rice between plates. Top with the {Cucumber} and {Avocado}, then set the salmon over the rice. Spoon over the remaining dressing and finish with {Scallions} and {Sesame seeds}.

   ~2 min