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This quick and easy meal comes from Dash of Mandi. It is REALLY YUMMY! I keep tweaking the recipe based upon what I have on-hand. The part that takes the longest is cooking the rice. I used black “Forbidden” rice that I found in the back of the cupboard. I didn’t have any edamame (I barely know what that is) or garbanzos, so I did without this time.

• Dressing Ingredients (all quantities are approximate–this is not fussy)
• 2 Tbsp. mayonnaise
• 2 Tbsp. sweet chili sauce
• 1/2 Tbsp. sriracha

• Bowl Ingredients (all quantities are approximate–this is not fussy)
• 1 cup dry rice, any kind
• 1/3 cup sweet chili sauce
• 1 Tbsp. soy sauce
• 1 tsp. sriracha
• 1 lb. salmon, skinned, deboned, and cut into 1-1/2″ cubes
• Salt, or seasoning salt
• Olive oil
• Sliced cucumber
• Sliced avocado
• Edamame, or garbanzo beans
• 2 green onions, sliced
• 1 tsp. of sesame seeds

Stir together the dressing ingredients and set aside.

Start cooking the rice by stirring together rice with 1-3/4 cup to 2 cups liquid in a saucepan. Bring to a boil. Cover. Reduce heat to low and cook for 25-30 minutes. Do not peek. Brown or black rice will take longer than white rice. You can use any kind of liquid you want. I used water this time, but have used broth previously.

Stir together sweet chili sauce, soy sauce, and sriracha. Set aside.

Sprinkle the salmon cubes with salt. About ten minutes before the rice is finished, heat olive oil in a medium skillet. Add salmon in a single layer. Gently turn salmon pieces to cook on all sides. Stir in sweet chili sauce mixture. Heat through.

Into each bowl, place a portion of rice, half the salmon including the sauce, and half the cucumber, avocado, and edamame. Sprinkle with dressing and then sprinkle with sliced green onion and sesame seeds. Serve.

YIELD: 2 bowls