About SundayEveryday

1 Corinthians 6:19

"Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your bodies."

• 4 4-ounce salmon fillets*, skin on (wild caught if possible)
• ¼ cup soy sauce
• ¼ cup olive oil
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 2 tablespoons brown sugar
• ½ teaspoon Dijon mustard
• 2 garlic cloves, grated
• 1 teaspoon hot sauce
• ½ teaspoon kosher salt

• 1 recipe Marinated Salmon (or your favorite salmon recipe*)
• 1 cup long grain white rice
• 2 ripe avocados, diced
• 1/2 English cucumber, diced
• 2 large carrots, julienne peeled or shredded
• 4 radishes, sliced
• ½ cup mayonnaise
• 1 ½ tablespoons Sriracha
• Crunchy fried onions, to garnish (required!)
• Chunky sea salt, to garnish (or soy sauce)
• 4 4-ounce salmon fillets*, skin on (wild caught if possible)
• ¼ cup soy sauce
• ¼ cup olive oil
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 2 tablespoons brown sugar
• ½ teaspoon Dijon mustard
• 2 garlic cloves, grated
• 1 teaspoon hot sauce
• ½ teaspoon kosher salt

1. Rinse the rice. Bring 1 ½ cups of water to boil in a medium saucepan. Add the rice and ¼ teaspoon kosher salt. Bring to a boil, reduce heat to low, and cover. Simmer 12 to 15 minutes or until the water is fully absorbed (check by pulling back with a fork). Remove the heat, cover and allow to steam for 5 minutes. Then fluff with a fork and serve.
2. Make the Marinated Salmon (pan seared, broiled or grilled). When it’s finished, flake the salmon into large chunks with a fork.
3. Chop the avocados. Dice the cucumber. Julienne or shred the carrots. Slice the radishes.
4. Make the spicy mayo: mix together the mayonnaise and the Sriracha. 
5. To serve, place the rice in a bowl and top with the salmon and veggies. Sprinkle salt on the veggies or a tiny bit of soy sauce around the whole bowl. Top with the spicy mayo and a generous sprinkle of crunchy fried onions.