NEW!!! Bang Bang Salmon Bowl

Place a medium sauté pan over medium-high heat. Add 2 tablespoons of high-heat oil (peanut, canola, sunflower, or soybean oil recommended). Preheat for 3–4 minutes, until the oil is very hot. Carefully add the short-grain rice, spreading it into a thin, even layer across the bottom of the pan. Cook without stirring for 3–4 minutes. Once the rice begins to crisp and brown, stir and add 1 more tablespoon of oil. Continue cooking until the rice is hot and crispy.

While the rice is cooking, prepare the salmon. Remove the salmon from the package and pat dry with a paper towel. Lightly season both sides with salt and pepper. Place a medium sauté pan over medium-high heat and add 2–3 teaspoons of oil. Preheat for 2–3 minutes, then gently place the salmon in the pan, skin-side down. Cook for 4–5 minutes, then carefully flip and cook for another 3–4 minutes, or until the salmon reaches an internal temperature of 145°F. Turn off all heating elements.

Wash and dry the avocado. Cut it in half and carefully remove the pit. Scoop the avocado from the skin, then slice or dice as desired.

Divide the crispy rice between 2 plates or bowls. Top each with 1 salmon fillet and half of the pickled vegetables. Finish with the Bang Bang Sauce, sesame seeds, and avocado. Enjoy!