Edamame and Salmon Bowl | RICARDO

Ingredients

• 3/4 lb (340 g) skinless salmon fillet, cut into 4 pieces
• 3 tbsp (25 g) sesame seeds
• 1 tbsp (15 ml) vegetable oil
• 6 tbsp (90 ml) mayonnaise
• 2 tsp soy sauce
• 1 tsp sriracha sauce
• 1 tsp pickled ginger, finely chopped
• 2 cups (170 g) thinly sliced red cabbage
• 1 1/2 cups (220 g) shelled edamame, blanched
• 4 cups (600 g) cooked sushi rice (see note)
• 2 Lebanese cucumbers, thinly sliced
• 1 ripe avocado, diced
• 1 sheet nori seaweed, thinly sliced (optional)
• Lime wedges, as desired