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  • subheading: For the Smoked Salmon Rice Bowls:
  • 1 ½ cup uncooked jasmine rice + cooking liquid
  • 1 ½ medium cucumber, chopped
  • 2 cup chopped radishes
  • 6 large green onions, sliced
  • 1 ½ cup frozen edamame beans, thawed AND/OR ½ small avocado, sliced
  • 12 ounces smoked salmon (cold-smoked or hot-smoked)
  • 1 ½ tablespoon black sesame seeds or furikake (see note)
  • 6 tablespoon pickled sushi ginger (optional)
  • subheading: For the Spicy Mayo:
  • 1 cup mayonnaise (Kewpie or regular)
  • 6 teaspoon Sriracha
  • juice 1 ½ lime
  • ¾ teaspoon white miso paste or kosher salt, to taste
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