1 Dish Salmon Veggies

Ingredients

• 1 1/2 cups (270 grams) sushi rice
• 12 ounces (340 grams) baby bok choy (4 small heads/3 larger heads), halved if small, quartered if large
• 1 tablespoon (13 grams) neutral oil
• 1 tablespoon (13 grams) toasted sesame oil
• 2 tablespoons (18 grams) finely chopped or grated fresh ginger
• 2 limes, divided, 1 zested and halved, the other sliced into lime wedges, for serving
• 2 teaspoons kosher salt plus more for seasoning the salmon
• 2 3/4 cups (640 grams) water
• 2 tablespoons light miso paste
• 2 tablespoons Japanese mayonnaise
• 4 skinless center cut salmon fillets, (about 6 ounces/170 grams each)
• 3 scallions, chopped
• Sriracha, for drizzling
• Furikake, for sprinkling

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