# Seared Salmon Rice Bowls with Cucumber and Avocado
By Mise Test Kitchen. 4 bowls. Prep 15 min, cook 20 min.
https://mise.how/salmon-rice-bowls-cucumber-avocado

Crisp-skinned salmon over seasoned rice with quick-pickled cucumber, carrots, avocado, and a spicy soy drizzle.

## Ingredients
- 1½ cups jasmine rice, rinsed
- 2¼ cups water
- 3 tbsp rice vinegar
- 2 tsp sugar
- 1½ tsp kosher salt
- 1 English cucumber, thinly sliced
- 2 carrots, shredded
- 1¼ lb salmon fillets, 4 fillets, skin on
- 1 tbsp vegetable oil
- 3 tbsp soy sauce
- 2 tsp sriracha
- 1 tsp toasted sesame oil
- 1 avocado, sliced
- 2 scallions, sliced
- 1 tbsp sesame seeds

## Steps
1. Bring 1½ cups jasmine rice and 2¼ cups water to a boil. Cover, turn the heat to low, and cook until tender. Keep covered off the heat.
2. Stir 3 tbsp rice vinegar, 2 tsp sugar, and ½ tsp kosher salt until dissolved. Toss 1 English cucumber and 2 carrots with half of it; save the rest for the rice.
3. Pat 1¼ lb salmon fillets dry and season with the rest of the salt (1 tsp kosher salt). Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat and cook skin side down until crisp, then flip and cook to your liking.
4. Whisk 3 tbsp soy sauce, 2 tsp sriracha, and 1 tsp toasted sesame oil for the drizzle. Fold the reserved vinegar mixture into the rice.
5. Divide the rice among bowls. Top with salmon, the pickled vegetables, 1 avocado, 2 scallions, 1 tbsp sesame seeds, and the drizzle.

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