Careme

Ingredients

• Alaskan Sockeye Salmon Fillet

  12 ounces, cut into 2 portions $20.44
• Organic Slicing Cucumbers

  1 large cucumber, about 10 ounces $1.10
• Sushi White Short Grain Rice

  3/4 cup $2.69
• Green Onion

  2 green onions $1.39
• Water

  1 cup
• Rice vinegar

  3 tablespoons
• Low-sodium soy sauce

  2 tablespoons
• Granulated sugar

  2 teaspoons
• Brown sugar

  1 tablespoon
• Fresh grated ginger

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  2 teaspoons
• Kosher salt

  1/2 teaspoon
• Toasted sesame seeds

  1 teaspoon

Instructions

1. Rinse 3/4 cup sushi rice until the water runs mostly clear. Combine the 3/4 cup rinsed rice with 1 cup water in a small saucepan, bring to a boil, cover, and cook over low heat for 15 minutes; remove from the heat and rest, covered, for 10 minutes.
2. Thinly slice 1 large cucumber and 1 green onion. Toss them with 2 tablespoons rice vinegar, 2 teaspoons granulated sugar, and 1/4 teaspoon kosher salt; refrigerate while the rest of the meal cooks.
3. Whisk together 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon grated ginger, and 1 teaspoon toasted sesame oil to make about 1/4 cup glaze.
4. Pat 12 ounces salmon dry and season it with 1/4 teaspoon kosher salt. Heat 2 teaspoons neutral cooking oil in a skillet over medium-high heat, add both salmon portions presentation-side down, and sear without moving for 4 minutes.
5. Turn both salmon portions, pour in all of the prepared glaze, and cook for 3 to 5 minutes, spooning the glaze over the fish, until the thickest part reaches 145°F; remove the skillet from the heat and let the fish rest for 2 minutes.
6. Divide all of the cooked rice between 2 bowls and add 1 salmon portion and half of the cucumber salad to each. Spoon the pan glaze over both portions, then garnish with 1 thinly sliced green onion and 1 teaspoon toasted sesame seeds.