Sriracha Dusted Grilled Salmon Over Ponzu Roasted Vegetables And A Sticky Rice Cake, (mango, Ginger, Jalapeño, Bell Pepper, Onion & Sushi Rice), Finished With An Avocado Purée Recipe

Rinse and cook rice

Rinse 2 cups sushi rice under cold water until the runoff is almost clear (3–4 rinses). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy-bottomed pot. Cook according to your rice cooker instructions or bring to a simmer, cover, reduce heat to low and cook 15 minutes; remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 2 tablespoons rice vinegar with 1 tsp sugar and 1/2 tsp kosher salt until dissolved. Gently fold the seasoned vinegar into the hot rice with a rice paddle or wooden spoon to avoid smashing grains. Spread rice on a tray to cool slightly until warm but manageable (10 minutes).

Form and sear cakes

Lightly oil your hands and form the warm rice into four 3/4-inch thick cakes (about 1/2 cup rice each). Heat a nonstick or cast-iron skillet over medium-high. Add 2 tsp neutral oil or butter and sear rice cakes 2–3 minutes per side until golden and slightly crisp, pressing gently to compact. Keep warm in a low oven (200°F / 95°C) while you finish other components.

Prep vegetables

Preheat oven to 425°F (220°C). Peel and cut mango into 3/4-inch cubes. Peel and thinly slice 1 inch fresh ginger into matchsticks. Remove seeds from jalapeño and thinly slice (reserve a few slices for garnish if desired). Core and cut red bell pepper into 1-inch pieces. Cut red onion into 1-inch wedges.

Toss and roast

In a large bowl combine mango, ginger, jalapeño, bell pepper, and red onion. Add 3 tbs ponzu, 1 tbs olive oil, 1 tsp sesame oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss to coat. Spread on a parchment-lined baking sheet in a single layer. Roast 14–18 minutes until vegetables are tender and edges caramelize but mango retains some shape. Remove from oven and sprinkle with 1 tsp toasted sesame seeds and a quick extra drizzle (1 tbs) of ponzu if desired.

Season salmon

Pat salmon fillets dry with paper towel. In a small bowl combine 2 tbs sriracha, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper. Brush the sriracha mixture evenly over the top (flesh side) of each fillet. Let sit 10 minutes at room temperature to marinate lightly.

Grill or sear salmon

Preheat grill or large skillet to medium-high and oil grates/pan with 1 tbs neutral oil. Place salmon skin-side down and cook 4–5 minutes without moving to develop a crust. Flip gently and cook 2–4 minutes more until salmon reaches desired doneness (internal 120–125°F / 49–52°C for medium-rare). If grilling, finish flesh-side briefly to set Sriracha dust. Rest salmon 3 minutes before plating.

Make avocado purée

Scoop flesh of 1 ripe avocado into a blender or small food processor. Add 1 tbs fresh lime juice, 1 tsp Greek yogurt or 1 tsp neutral oil (optional for silkiness), 1/4 tsp salt and 1 tsp water. Purée until completely smooth, adding up to 1 more teaspoon water if needed to reach a spoonable but thick consistency. Taste and adjust salt/lime.

Garnish prep

Chop 2 tbs scallion and have micro cilantro or cilantro leaves ready. Cut lime into wedges.

On each plate place one warm sticky rice cake centered. Spoon a small pool of avocado purée next to or partially under the rice cake (about 1–2 tbs). Top the rice cake with 3–4 tbs of the ponzu roasted vegetable mix, arranging mango and peppers attractively.

Place one sriracha-dusted grilled salmon fillet leaning against the rice cake and vegetables. Drizzle 1/2 tbs extra ponzu around the plate and over the vegetables for brightness. Sprinkle reserved sliced jalapeño if you want extra heat, scatter chopped scallion and micro cilantro over the salmon and vegetables, and finish with a light squeeze of lime wedge.

Serve immediately while salmon is warm and rice cake is crisp at the edges.