Salmon and Black Rice Bowls

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In Dutch oven, bring 4 qts water to boil. Add rice and 1 tsp salt and cook 20-25 min until tender. Drain rice and transfer to a lg bowl.

Step 2

In a small bowl, whisk mirin, vinegar, miso, ginger, lime zest, and lime juice until fully incorporated. Season to taste. Drizzle ¼ cup over rice. Let rice cool to room temp, stirring occasionally, about 20 min.

Step 3

Set oven rack on lowest setting. Place a foil lined baking sheet on rack and heat oven to 500. Pat salmon dry with paper towels, rub with oil, and season with salt and pepper.

Step 4

Place salmon, skin-side down, on sheet pan and reduce oven to 275. Roast until center registers 120, 4-6 min.

Step 5

Portion rice into serving bowls and sprinkle crumbled nori over top. Flake salmon into lg 3-in pieces. Top rice with salmon, radishes, avocado, cucumber, and scallions. Drizzle with remaining dressing.