Smoked Salmon Bowl with Ginger Rice, Edamame, Mango & Avocado

Directions

1. Rinse the jasmine rice in cold water using a strainer until the water runs clear, then drain and transfer to a small saucepan. Add the grated ginger, water, and a pinch of salt; bring to a boil over high heat.
2. Once boiling, stir the rice, cover, and reduce the heat to low. Simmer until the liquid is absorbed, about 15–18 minutes. Remove from heat and let the rice sit, covered, for 5 minutes.
3. While the rice cooks, rinse the edamame in a colander under hot running water to defrost, then drain well.
4. In a medium bowl, whisk together rice vinegar, sesame seeds, sugar, and salt until the sugar dissolves. Thinly slice the cucumber and radish and add them to the dressing, tossing to combine.
5. Peel the mango and cut the flesh from the pit; dice into medium pieces and set aside.
6. In a small bowl, mix the chili-garlic sauce with mayonnaise until smooth.
7. Halve and pit the avocado. Score the flesh in the skin and scoop out in one piece, keeping the halves intact. Spoon spicy mayo into the hollows of the avocado halves.
8. To build the bowls, divide the ginger rice among two bowls, then top with edamame, mango, and the cucumber–radish salad. Add a portion of smoked salmon to each bowl and place an avocado half on top. Serve with soy sauce on the side.