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Ingredients
US|METRIC
4 SERVINGS
- 4 salmon filets (thick center-cut, thin edges trimmed off)
- 1/2 cup kosher salt (flaky, only use kosher salt here)
- 2 Tbsp. granulated sugar
- black pepper (to taste)
- 1/2 cup low sodium soy sauce
- 1/2 cup honey
- 1/2 cup white sugar (or brown, see note)
- 1/4 cup rice wine vinegar
- 2 Tbsp. toasted sesame oil (optional)
- 2 Tbsp. sriracha (plus more if needed)
- 1/4 cup fresh ginger (peeled and minced)
- 2 Tbsp. garlic (minced)
- 2 jalapeños (thinly sliced, seeds included)
- cooked rice (Desired amount of, kept warm)
- 3 cups mushrooms (beech, or any variety sliced)
- 2 large carrots (sliced into ribbons with peeler)
- 1/2 tsp. granulated sugar
- 2 zucchinis (sliced into half-moons)
- 10 baby bok choy (sliced lengthwise)
- 2 cloves garlic (minced)
- 1 tsp. ginger (peeled and minced)
- 2 scallions (thinly sliced)
- sea salt
- black pepper
- canola (vegetable, or grapeseed oil for sautéing)
- 2 avocados (halved and thinly sliced, optional)
- gari (pickled sushi ginger to garnish, optional)
- seasoning (Furikake, to garnish, optional)
- lime wedges (optional)
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