Ingredients

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• 1 1/2 cups Blue Ribbon® Brown Rice
• 1 1/2 lbs skinless salmon fillet, cut into 1-inch cubes
• 2 tsp salt
• 2 tsp black pepper, divided
• 1 tsp chili flakes
• 3 tbsp vegetable oil
• 2 tbsp sesame oil
• 1/2 cup mayonnaise
• 2 tbsp sriracha hot sauce
• 1 tbsp freshly squeezed lime juice
• 1 tbsp pure maple syrup
• 1/2 cup soy sauce, divided
• 3 small avocados, peeled, halved, pits removed and sliced
• 2 cups cucumber, sliced
• 6 radishes, thinly sliced
• 3 sheets nori, cut into pieces
• 1/2 cup pickled ginger, drained
• 2 tbsp wasabi paste
• 2 tbsp sesame seeds

Steps

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A simple yet satisfying dish full with crisp vegetables, creamy avocado, and nutty Blue Ribbon® rice, mayonnaise, sriracha, lime juice, maple syrup, and soy combine to make an enticing umami sauce to spread on top!

Step 1–Prepare brown rice according to package directions.

Step 2–In large bowl, toss salmon, salt, 1 tsp pepper and chili flakes.

Step 3–In large skillet set over medium-high heat, add vegetable oil. Cook, stirring occasionally, seasoned salmon for 5 to 8 minutes or until cooked through and starting to brown. Transfer salmon to medium bowl and drizzle with sesame oil; set aside.

Step 4— In another medium bowl, whisk together mayonnaise, sriracha, lime juice, maple syrup, 1 tbsp soy sauce and remaining pepper until blended; set aside.

Step 5–Divide rice among 6 bowls. Top with salmon mixture, avocado, cucumber and radish. Drizzle sriracha mayo over top. Serve with nori, pickled ginger, wasabi and remaining soy sauce. Sprinkle with sesame seeds.

Quick Tip

Instead of salmon, try making it with shrimp or chicken.