Warm jasmine rice bowl with sweet soy-ginger salmon, roasted squash and sesame-lime mayo

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the squash with 1 tablespoon sesame oil, the five-spice powder, 1/2 teaspoon salt, and the chili flakes if using. Spread on a tray and roast for 22 to 25 minutes, turning halfway through, until tender and caramelized.

2. 2

   Meanwhile, cook the jasmine rice. Place the rice in a pot with the water and a pinch of salt. Bring to a boil, cover, reduce the heat, and cook for 12 minutes. Turn off the heat and let it rest, covered, for 10 minutes. Fluff with a fork before serving.

3. 3

   In a bowl, make the glaze by mixing 3 tablespoons soy sauce, the honey, half of the grated ginger, half of the minced garlic, and the zest of 1 lime. Add the salmon and coat it well with the mixture.

4. 4

   Heat a large nonstick skillet over medium-high heat with the remaining tablespoon of sesame oil. Cook the salmon for 3 to 4 minutes per side, brushing with the remaining glaze from the bowl, until glossy and just cooked through.

5. 5

   In another bowl, mix the mayonnaise, tahini, 1 tablespoon lime juice, 1 tablespoon soy sauce, the rice vinegar, and 1 to 2 tablespoons water if needed to loosen it. Stir until smooth and creamy.

6. 6

   Dress the cucumber and scallions with the juice of the remaining lime, the rest of the ginger, the rest of the garlic, and a pinch of salt. Toss well and let sit for 5 minutes so it lightly pickles and stays fresh.

7. 7

   Divide the rice among 4 bowls. Top with the roasted squash, glazed salmon, and the quick cucumber-scallion salad. Finish with the sesame-lime mayo and the toasted sesame seeds over the top.

8. 8

   Serve immediately, with extra lime wedges if desired.