- ⅔ cup rice
- 3 Tbsp. soy sauce
- Zest of 2 limes, plus 2 Tbsp. lime juice, divided
- 2 tsp. sugar
- 1 and ½ tsp. toasted sesame oil
- ¼ tsp. garlic powder
- ¼ tsp. red pepper flakes (optional)
- 8 oz. high quality salmon, cut into 1/2-in. dice (see note)
- ¾ avocado, cut into ½-in. dice
- Salt to taste
- 1 (4-in.) piece Persian- or Asian-style cucumber, thinly sliced, or 1 (2-in.) piece regular cucumber, peeled, halved lengthwise, and thinly sliced
- 2 radishes, thinly sliced
- ½ jalapeno, thinly sliced
- ¼ cup sliced scallions
- In a small saucepan, cook the rice according to package directions. Set aside, covered if serving warm or uncovered if serving room temperature.
- In a small bowl, combine the soy sauce, lime juice, sugar, oil, garlic powder, and pepper flakes, if using.
- In a medium bowl, combine the salmon and 2 tablespoons of the soy sauce mixture, tossing gently. Set aside 5 minutes.
- Gently stir the lime zest and avocado into the salmon mixture. Add more soy sauce mixture and salt to taste.
- Arrange the rice in bowls and top with the salmon mixture. Arrange the cucumber, radishes, jalapeno, and scallions around the salmon. Serve any remaining soy sauce mixture alongside.
Ask your seafood store for their highest quality or look for fish labeled “sushi grade” or that’s been flash frozen at sea.