Salmon Bowl

• 1.5 lb salmon (skinless and cubed)
• 2 tbsp japanese mayo
• Smoked paprika ( to taste)
• Chipotle powder ( to taste)
• 1 tbsp tamari
• 2 tsp sesame oil
• lemon (just a squeeze)
• Salt and pepper ( to taste)
• Rice
• Cucumber
• Sesame seeds ( to taste)
• Arugula

Jalapeño Sauce

• 1 large avocado
• 1/4 japanese mayo
• 1/3 cup cilantro
• 4 scallions (whole, chopped)
• 1/4 cup canned jalapeños (with the brine)
• 1/2 lemon
• 2 tbsp honey
• Salt and pepper ( to taste)

Quick Pickled Veggies

• 1 red onion (small, thinly sliced)
• 2 jalapeños (fresh, thinly sliced)
• 1 fennel bulb (thinly sliced)
• 1/2 lemon
• 1/3 cup rice vinegar
• 1.5 tsp salt
• 1.5 tsp sugar

1. 1

   First, mix everything for the pickled veggies first so they have time to sit for 20-30 minutes.

2. 2

   Secondly, add everything for the jalapeño sauce to a blender, and add water if it's too thick.

3. 3

   Then, add the cubed salmon to a bowl with the mayo, Tamari, sesame oil, salt, chipotle, paprika and lemon.

4. 4

   Preheat a carbon steel pan for 2 minutes on high. Sear the salmon for 45 seconds to 1 minute per side (I only seared top and bottom side) to keep them medium rare.

5. 5

   Lastly, add rice to a bowl, top with arugula, cucumber, the salmon, drizzle sauce, add sesame seeds, the pickled veggies and plenty of that liquid!