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Nutrition Facts

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and salt, then bring the mixture to a boil over high heat.

  • ½ cup jasmine rice
  • 1 cup water
  • ⅛ tsp salt

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • ½ English cucumber
  • 1 (1 inch) piece ginger root
  • ½ lime
  • 1 mango
  • ½ small bunch cilantro

• STEP 3

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 4

  While the rice is cooking, place vinegar, honey, and salt in a small bowl; stir to combine the pickling liquid.

  • 2 tbsp rice vinegar
  • ½ tsp honey
  • ¼ tsp salt

• STEP 5

  Trim and halve cucumber lengthwise, then cut crosswise into thin half-moons. Add to the bowl with the pickling liquid, stir to combine, and set aside.

• STEP 6

  Peel and mince ginger and garlic. Place both in a medium bowl along with oil, soy sauce, honey, and spices; whisk to combine the marinade.

  • 2 cloves garlic
  • 2 tsp toasted sesame oil
  • 1 ½ tsp soy sauce
  • 1 tsp honey
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 7

  If using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end (or corner) firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin.

  • ¾ lb salmon fillet

• STEP 8

  Cut the salmon into 1-inch cubes. Add to the bowl with the marinade, stir to coat, and set aside.

• STEP 9

  Preheat a skillet over medium heat.

• STEP 10

  While the skillet heats up, juice lime into another small bowl. Add yogurt and chili-garlic sauce, then stir to combine the spicy yogurt sauce. Set aside.

  • ¼ cup plain Greek yogurt
  • ⅛ tsp chili-garlic sauce

• STEP 11

  Once the skillet is hot, add salmon (with marinade) and cook, turning occasionally, until cooked through, 3-4 minutes. Remove from heat.

• STEP 12

  Meanwhile, using a clean cutting board, peel mango and slice flesh away from the pit, starting with the flat sides; cut into bite-sized pieces. Place in a third small bowl.

• STEP 13

  Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the mango (reserving a small handful for serving) and stir to combine.

• STEP 14

  Just before serving, fluff rice with a fork. Add coconut and stir to combine.

  • ⅛ cup shredded unsweetened coconut

• STEP 15

  To serve, divide rice, salmon, pickled cucumber, and mango between bowls. Drizzle with yogurt sauce, top with reserved cilantro, and enjoy!