Crispy Rice Salmon Bowls

Ingredients: 

1lb salmon cut into 3-4 pieces
Cumin
hot paprika
salt
pepper
garlic powder
2 TBSP honey
1 TBSP soy sauce
2 tsp lime juice
1 tsp sesame oil (plus another for the rice)
1 TBSP siracha
Sliced cucumbers
matchstick carrots

Canola oil ~ about 1/4 cup
2 cups of medium grain white rice, cooked according to package directions and cooled. I added a pinch of salt and 1 cap full of sesame oil to my water. When the rice is done, fluff with a fork and let sit out for 30 minutes. Then refrigerate until ready to cook - best done in the morning. 

Optional: Hot sauce for serving. 

Directions: 

1. Combine the 2 TBSP honey, 1 TBSP soy sauce, 2 tsp lime juice, 1 tsp sesame oil, and 1 TBSP siracha. Whisk and set aside. 

2. Season the salmon on both sides with cumin, garlic powder, hot paprika, salt and pepper. 

3. Heat a wide pan (like a paella pan) to medium high heat with about 2 TBSP canola oil. Add the rice and press down in the pan. You want to hear popping. Let sit for at least 6-7 minutes. Check one part and look for browning. Once you see some color, flip sections of the rice and press down again, leave for another 6-7 minutes. 

4. While your rice is cooking, heat another 1-2 TBSP of canola oil in a cast iron pan. Sear the salmon about 4 minutes per side. 

5. Brush the top of the salmon with the sauce and place under the broiler or use a blow torch. 

6. Serve the rice on the bottom. Top with salmon. Place some cucumbers and carrots around the bowl. Drizzle the salmon with a little more sauce. 

Enjoy right away!