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ONE90 Smoked Salmon
1 Cup Sushi Rice
8 Ounces of Fresh Sugar Snap Peas
1 Tablespoon Sugar
1 Teaspoon Salt
½ Cup Rice Wine Vinegar
2 Tablespoons Soy Sauce
1 Teaspoon Siracha Sauce
You will need 2 large pots and 1 medium pot
Put a large pot of water on to boil.
Put the rice in a strainer and rinse under cold water until the water runs clear.
Fill a medium pot with 1¼ cup of cold water.
Put a steamer basket in another large pot and fill to the bottom of the basket with water.
Add rice to medium pot of cold water and turn on to boil.
Turn the large pot with the steamer basket on high heat.
Make ponzu sauce by whisking together ¼ cup of rice wine vinegar, soy sauce, siracha sauce and juice from lemon.
When rice comes to a boil, cover and turn off heat. Let stand for 10 minutes.
Add salmon in the unopened package to the large pot of boiling water and let heat up for 7 minutes.
When there is 4 minutes left for the salmon, add peas to the pot with the steamer basket and cover.
When the rice is done, season with remaining rice wine vinegar, sugar and salt and stir to combine.
Season the sugar snap peas with salt to taste. Add rice, salmon and peas to the plate and serve with a small bowl of ponzu sauce.