Ingredients
- 1 cup long-grain white rice
¼ cup mayonnaise- 1 ½ tablespoons rice vinegar
1 tablespoon sriracha- 2 small heads baby bok choy leaves separated
1 bunch scallions- 1 ½ lb skinless salmon cut into 1 1/2-inch chunks
- 3 tablespoons everything bagel seasoning
¼ teaspoon kosher salt
2 tablespoons canola oil for the grill pan
Instructions
- Cook the rice according to its package directions. Stir the mayonnaise, rice vinegar and sriracha together, cover and refrigerate until serving.
- Cut the bok choy leaves into 1 1/2-inch pieces. Cut the white and pale green scallion parts into the same length, and thinly slice the dark green tops.
- Toss the salmon with the everything seasoning, pressing it onto the pieces. Thread onto eight 8-inch skewers, alternating salmon with small groups of bok choy and scallion pieces. Aim for four salmon pieces per skewer. Sprinkle with the measured salt.
- Heat a grill pan over medium-high heat and brush with oil. Cook the skewers on all four sides, starting with about 2 minutes per side, until the vegetables have charred spots and the salmon reaches 145°F in its thickest pieces.
- Fluff the cooked rice with the sliced scallion greens. Serve with the skewers and drizzle with the chilled sriracha mayo.
Notes
Everything seasoning can contain salt; check the label before adding any extra.
Use skewers suitable for the grill pan, such as metal skewers, and check the fish temperature rather than relying only on the clock.
