Salmon and avocado make such a good pair. They’re both buttery-soft, but one carries the essence of the sea while the other the earth. Here, they meet up in a rice bowl and are topped with a punchy vinaigrette loaded with raw ginger and scallions. Feel free to add other raw and crunchy vegetables to the bowl, such as cucumbers or radishes. 

1 cup long-grain white rice 

Salt

2 salmon or other 1-inch-thick fillets (5 to 6 ounces each)

1 bunch of scallions

1 inch ginger

3 tablespoons extra-virgin olive oil

2 tablespoons Sherry vinegar

Small handful cilantro

1 large, ripe avocado

Toasted sesame seeds, for serving

1. In a medium pot, bring 1 ¾ cups water to a boil. Add 1 cup rice and 1 teaspoon salt, stir to combine, cover, reduce heat to low, and cook for 12 minutes.

2. Meanwhile, pat 2 salmon fillets dry and sprinkle with salt. Set aside while you make the ginger-scallion vinaigrette: Thinly slice 1 bunch of scallions and finely chop 1 inch ginger (no need to peel). Transfer to a medium bowl along with 3 tablespoons olive oil, 2 tablespoons Sherry vinegar, and a pinch of salt. Stir to combine.

3. When the 12 minutes are on the rice are up, add the salmon, skin side down if there’s skin, on top of the rice. Cover and cook until the salmon is just opaque and the rice is tender, another 6 to 8 minutes. Turn off the heat and let sit for 2 to 5 minutes. 

4. Thinly slice the stems and leaves from a small handful of cilantro. Stir into the vinaigrette. Use a fork to transfer the salmon and rice to bowls or plates. Top each bowl with half of 1 avocado, then top with the ginger-scallion vinaigrette and sesame seeds.