Name: Smoked Salmon Bowl with Ginger Rice, Edamame, Mango & Avocado
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 2 ¼ cups edamame; 1 ½ English cucumbers; 3 (2 ½ cm) pieces ginger root; 1 ½ cups jasmine rice; 1 ½ mangoes; 1 ½ bunches radish; 3 (113 g) pkg smoked salmon; brown sugar; chili-garlic sauce; mayonnaise; rice vinegar; salt; sesame seeds; soy sauce

Smoked Salmon Bowl with Ginger Rice, Edamame, Mango & AvocadoSmoked Salmon Bowl with Ginger Rice, Edamame, Mango & Avocado — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 avocados

2 ¼ cups edamame

1 ½ English cucumbers

3 (2 ½ cm) pieces ginger root

1 ½ cups jasmine rice

1 ½ mangoes

1 ½ bunches radish

3 (113 g) pkg smoked salmon

brown sugar

chili-garlic sauce

mayonnaise

rice vinegar

salt

sesame seeds

soy sauce

Instructions

Wash and dry the fresh produce.

Peel and grate or mince the ginger.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add ginger, water, and salt; bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, place edamame in the colander and rinse under hot, running water (from the tap) to defrost; set aside to drain.

Combine vinegar, sesame seeds, sugar, and salt in a medium bowl; whisk to dissolve the sugar.

Trim cucumbers and thinly slice crosswise into rounds. Add to the bowl with the vinegar mixture.

Trim off and discard tops and root ends of radishes; thinly slice and add to the bowl with the cucumber. Stir to combine the salad.

Peel mangos and slice flesh away from the pit, starting with the flat sides. Medium dice and set aside.

Combine chili-garlic sauce and mayonnaise in a small bowl; whisk until smooth.

Halve and pit the avocados. Slice thinly while still in skin, then scoop out, keeping avocado halves intact. Fill avocado halves with spicy mayo.

Divide rice, edamame, mango, and cucumber-radish salad between bowls; top with smoked salmon and an avocado half. Serve with soy sauce on the side and enjoy!

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