SALMON AND RICE

Ingredients

Salmon:

• 16 ounces salmon filets, cubed (1 inch)

• 1 1/4 cups sushi rice

• 2 1/4 cup water

• 1 teaspoon salt

• 1 tsp chipotle chili powder

• 1 tsp smoked paprika

• 1/2 tsp black pepper

• 1 tsp garlic powder

  Salt to taste
  
  Sauce:

• 1/4 cup light mayonnaise

• 2 Tbsp hot sauce

• 1 Tbsp sriracha

• 1 Tbsp low sugar BBQ sauce

• 1/4 cup white vinegar

• 1/4 cup water

• 1 tsp chipotle chili powder

• 1 tsp smoked paprika

• 1/2 tsp black pepper

• 1 tsp garlic powder

• Salt to taste
  
  Garnish:

• cilantro or parsley 
  

Directions

Step 1

Cook rice in a medium saucepan over medium heat. Bring water to a boil. Add salt, then rice. Bring water back to a simmer then lower heat and cook, covered, 18 minutes, or until rice is tender and water is absorbed. Remove from heat and let sit, covered, 5 minutes, then fluff with a fork and serve.

Step 2

Adjust oven rack to the top, about 6 to 8 inches below broiler, then turn oven on to Broil. Set the sheet tray in to also preheat. In a small bowl combine the chili powder, paprika, black pepper, garlic powder and salt. Then sprinkle the seasoning mixture onto the salmon cubes. Toss to fully coat. Carefully remove the preheated sheet tray, place the salmon in a single layer. Place in the oven on the top rack, about 6 to 8 inches below the broiler. Cook for 5-6 minutes.

Step 3

Make the sauce in a medium size mixing bowl by combining the mayonnaise, hot sauce, sriracha, BBQ sauce, vinegar, water, chili powder, paprika, black pepper, garlic powder and salt. Whisk until fully combined.

Step 4

To serve, place rice in bowls, top with salmon and sauce and garnish with cilantro or parsley. Enjoy!