Cookwith - Memory Lane Stir-Fried Rice with Seared Salmon, Shiso & Citrus

Ingredients

• 1 lb skinless salmon fillet, cut into 1-inch cubes
• 2 1/2 cups cooked jasmine rice (cooled, ideally day-old, gluten-free certified)
• 2 tbsp avocado oil (or other high smoke point oil)
• 1 small red bell pepper, diced
• 1/2 cup sugar snap peas, sliced on the bias
• 1/2 cup shiitake mushrooms, thinly sliced
• 1/2 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece ginger, peeled & minced
• 2 tbsp gluten-free tamari
• 1 tbsp mirin (gluten-free)
• Zest of 1 mandarin orange
• 2 tbsp fresh mandarin orange juice
• 2 tbsp shiso leaves, thinly sliced (or substitute fresh basil if unavailable)
• 2 scallions, thinly sliced
• 1 tsp toasted sesame oil
• Salt & pepper, to taste
• Lime wedges (for serving)