Poke-inspired warm bowls with glazed salmon, cucumber and avocado

$3.46/serving$3.50at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• salmon (skinless)2 fillets
• jasmine rice1 cup
• cucumberhalf a cucumber
• avocado1 ea
• soy sauce3 tbsp
• rice vinegar1 tbsp
• white sugar2 tsp
• mayonnaise3 tbsp
• sriracha2 tsp
• green onion2 stalks

Method

1Rice on

• •Rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Fluff with the rice vinegar stirred through.

2Glaze

• •Stir the soy sauce and sugar together until dissolved.

3Sear the salmon

• •Cut the salmon into 1 inch cubes and pat dry.
• •Heat 1 tbsp oil in a nonstick pan over medium-high heat.
• •Sear the cubes 1 to 2 minutes per side until golden but still moist inside.
• •Pour in the glaze and toss 1 minute until it bubbles thick and coats the fish.

4Sriracha mayo and toppings

• •Stir the mayonnaise and sriracha together.
• •Thinly slice half of the cucumber and slice the avocado.

5Assemble

• •Divide the rice between two bowls.
• •Arrange the salmon, cucumber and avocado on top.
• •Drizzle with the sriracha mayo and garnish with the sliced green onions.