Rice Bowls with Honey-Glazed Salmon, Toasted Nori, and Quick Pickles
1 cup dry jasmine rice (or 3 cups prepared)
2 - 4 oz salmon filets, skin removed
1 Tbs HONEY
1 Tbs soy sauce (recommended: San-J tamari)
1 tsp sriracha or other hot sauce
1 small carrot, peeled and sliced thinly
1/2 pound green beans, trimmed, rinsed, and steamed
2 Tbs rice vinegar
2 tsp sugar
1 tsp salt
toasted sesame seeds
Prepare rice according to package directions. I like to use the absorption method. For long grain rice, two cups of water to one cup rice. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes and then remove from heat and let stand covered for an additional 10 minutes. Fluff and serve.
Meanwhile, preheat broiler. Prepare a rimmed cooking sheet with foil.
While broiler is preheating, prepare quick pickles. In a medium bowl, combine rice vinegar, sugar, and salt. Microwave 30 seconds to dissolve sugar and salt. Toss vegetables in vinegar and allow to sit for 15 minutes.
In a small bowl, combine the honey, soy, and sriracha. Set aside. Place salmon on sheet and season with salt and black pepper. Broil for 5 minutes. Brush honey mixture over each filet and broil again for 3-5 minutes, or until fish is opaque.
To serve, place a serving of rice in a bowl. Scatter pieces of nori over rice and then top with chunks of salmon and pickled vegetables. Garnish with toasted sesame seeds and additional hot sauce, if desired.