Ingredients:

  • 1.25 lb salmon fillet
  • 2 tbsp honey
  • 1 tbsp sriracha
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 clove garlic, minced
  • 2 cups sushi rice
  • 2.5 cups water
  • 1 tbsp rice vinegar
  • 0.5 tsp salt
  • 1 medium cucumber, diced
  • 1 large avocado, sliced
  • 0.5 cup shredded carrots
  • 0.25 cup edamame, shelled
  • 2 stalks green onion, thinly sliced
  • 0.25 cup Greek yogurt
  • 1 tbsp sriracha
  • 1 tsp lime juice
  • 1 pinch salt
  • sesame seeds for garnish

Instructions:

  1. Rinse the rice until the water runs clear to remove excess starch. Combine rice, water, and salt in a rice cooker or pot. Once cooked, fluff with a fork and fold in the rice vinegar while still warm. Set aside to cool slightly.
  2. Whisk the honey, sriracha, soy sauce, sesame oil, and garlic in a small bowl. Pat the salmon dry with paper towels. Heat a skillet over medium-high heat with a drizzle of oil. Place salmon in the pan and cook for 4–5 minutes per side. During the last 2 minutes of cooking, brush the spicy glaze onto the salmon until it bubbles and turns mahogany-colored.
  3. Divide the rice evenly among four bowls. Arrange the diced cucumber, shredded carrots, edamame, and avocado slices in sections on top of the rice. Place the seared salmon fillet in the center.
  4. Whisk the Greek yogurt, sriracha, and lime juice until smooth. Drizzle the sauce over the salmon and vegetables. Garnish with sliced green onions and sesame seeds.