Spicy Salmon Bowl with Sesame Rice & Soy Butter Spinach

Steps

1. Rinse the sushi rice until the water runs clear. Combine with the water in a saucepan, bring to a boil, then cover and simmer on low for 12 minutes. Turn off the heat and let sit, covered, for 10 minutes.
2. In a large bowl, whisk together the miso, sriracha, fish sauce, honey, rice wine vinegar, and grated garlic to make the sauce.
3. Add the cubed salmon to the sauce, toss to coat, then transfer to a container and marinate in the fridge until ready to cook.
4. In a small bowl, whisk together the salt, sugar, and vinegar for the rice seasoning.
5. Once the rice is cooked, stir in the seasoning liquid, chopped nori, and sesame seeds.
6. Thinly slice the garlic for the spinach. Melt the butter in a saucepan over medium heat, add the garlic, and cook about 3 minutes until softened and fragrant.
7. Add the spinach and gently wilt, then season with soy sauce and a squeeze of lemon juice.
8. When ready to eat, place the marinated salmon in an air fryer, pour over the sauce, and cook at 240°C for 3-4 minutes.
9. Reheat the rice in the microwave if needed. Slice the spring onions.
10. Spoon the rice into bowls, top with the salmon and its sauce, then finish with the buttery spinach, spring onions, and extra nori if desired.