Seared Salmon Rice Bowls

Directions

1. In a large bowl, combine cucumber slices, a small drizzle of sesame oil, pickled ginger juice, rice vinegar, Bachan’s Yuzu (if using), and red pepper flakes. Gently toss to coat the cucumbers evenly. Refrigerate until ready to use or overnight.

2. Season the salmon fillets on both sides with salt, pepper, and ground ginger.

3. Heat one side of your Blackstone to medium-high heat and add a little olive oil. Cook the salmon fillets for 3-4 minutes per side or until fully cooked.

4. Next to the salmon, add a small drizzle of sesame oil and the shiitake mushrooms. Season with a pinch of salt and pepper, then toss. Cook for 5-6 minutes.

5. On the other side of your Blackstone, over medium-low heat, add the cooked rice with a splash of water and soy sauce. Mix and heat the rice evenly.

6. To assemble the rice bowls, place a portion of rice in each bowl. Arrange the corn, mushrooms, avocado, and pickled cucumbers in separate sections. Place the cooked salmon on top. Garnish with a drizzle of Yuzu (if using), green onions, and sesame seeds.