Spicy Salmon bowl

Method

1. 1. Cook the Sushi Rice 1. Rinse sushi rice in cold water until the water runs mostly clear. 2. Add rice and 1¼ cups water to a saucepan or rice cooker. 3. Cook until tender (about 12–15 minutes on the stove). 4. Once cooked, gently fold through 2–3 tbsp obento sushi rice seasoning while warm. 5. Let rest covered.
2. Cook the Salmon 1. Pat salmon dry and season with salt and pepper. 2. Heat olive oil in a non-stick pan over medium heat. 3. Place salmon skin side down and cook for 4–5 minutes. 4. Turn and cook another 2–3 minutes. 5. In the final minute, add lemongrass and coriander paste to the pan and gently spoon over the salmon so it warms and coats the fish. 6. Optional: squeeze a little lime or lemon over the top.
3. Wash and chop all vegetables.1. Steam edamame beans and mix in one tsp salt.2. Wash and chop cucumber3. Wash and chop red cabbage4. Peel and slice 1/4 avacado
4. Assemble the Plate 1. Spoon sushi rice into bowls. 2. Add steamed vegetables on the side. 3. Place salmon fillet on top or beside the rice. 4. Sprinkle with sesame seeds and fresh coriander if desired.
5. Optional: Drizzle sriracha for a sushi-bowl style finish.