Salmon rice bowls recipe | members only

Salmon is always a winner in my book, but this dish is truly a win-win because it encourages us to try out some new flavors. Furikake, a Japanese condiment made with sesame seeds, green

seaweed flakes, nori, and sometimes dried fish flakes, makes a welcome appearance here. The recipe also uses one of my favorite condiments of all time, Kewpie mayonnaise, which is King of

Mayo. If you’re thinking, Mayonnaise, OK, what’s the big deal? The deal is that this Japanese mayonnaise is smoother and creamier because it’s made with only the yolks rather than the whole

egg. It also has a unique zip of flavor since it’s made with a blend of vinegars. Then there’s the squeezy package and the cute little baby on the front with a topknot curl. You can find

Kewpie in Asian markets and there’s always the internet, people. _—Al Roker_ SALMON RICE BOWLS Serves 2 Prep time: 15 minutes Cook time: 15 minutes INGREDIENTS * ⅓ cup mayonnaise, preferably

Kewpie * 2 teaspoons toasted sesame oil * 1½ teaspoons sriracha * ½ teaspoon kosher salt * ½ teaspoon paprika * ½ teaspoon garlic powder * ½ teaspoon ground cumin * ½ teaspoon chili powder

* ⅛ teaspoon freshly ground black pepper * 2 (6-ounce) skinless salmon filets * 1 tablespoon canola oil * 4 cups cooked sushi rice (from 2 cups raw) * Sliced cucumber, avocado, and

scallions, for serving * Furikake (see headnote), for sprinkling * Roasted nori snack sheets, for serving (optional) DIRECTIONS Preheat the oven to 375°F. Line a baking sheet with parchment

paper. Combine the mayonnaise, sesame oil, and sriracha in a small bowl and mix well. Set aside. Stir together the salt, paprika, garlic powder, cumin, chili powder, and pepper in another

small bowl. Place the salmon filets on the prepared baking sheet at least 2 inches apart from each other. Brush with the oil and sprinkle with the spice mixture. Bake until the internal

temperature reaches 125°F on an instant-read thermometer for medium-rare, or until it’s as done as you like, 10 to 12 minutes. Transfer to a plate and let rest for 5 minutes. Divide the rice

between two bowls. Top with the salmon, cucumber, avocado, and scallions. Drizzle with the spicy sauce, garnish with the furikake (if using), and serve with the nori sheets, if desired.

Note: You can enjoy the rice bowl with a fork, or you can mix everything together and wrap in roasted nori snack sheets and enjoy as a mini roll-up. _Excerpted from the book _Al Roker’s

Recipes to Live By: Easy, Memory-Making Family Dishes for Every Occasion_ by Al Roker and Courtney Roker Laga. Copyright © 2024 by Al Roker. Reprinted with permission of Legacy Lit, an

imprint of Grand Central Publishing. All rights reserved._ Al Roker wrote “Recipes to Live By: Easy, Memory-Making Family Dishes for Every Occasion” with his daughter Courtney, who is a

chef. Courtesy Grand Central Publishing COOK WITH AL Roker shared two more recipes from _Recipes to Live By_ for AARP members to try: MEDITERRANEAN FARRO SALAD Each bite of this salad brings

a delicious new surprise. SHAKSHUKA This showstopper of a brunch dish is equally delightful to eat. READ ABOUT AL ROKER’S COOKBOOK, _RECIPES TO LIVE BY_.