Ingredients:

2-3 medium beets

1 tablespoon olive oil

Kosher salt, to taste

1 large egg

1 cup cooked rice

1 tin Smoked Salmon with Zhong Sauce 

1 cup greens (spinach, baby kale, arugula, etc)

½ avocado, thinly sliced

¼ cup snap peas, thinly sliced

½ small watermelon radish, thinly sliced

1 ½ tablespoons mayonnaise (such as Kewpie)

1 lime, juiced

Fresh mint, for garnish

Preparation: 

Cook the beets. Preheat oven to 400F. Trim beets and place on a large sheet of foil. Drizzle with olive oil and sprinkle with salt. Wrap tightly in foil. Place on a baking sheet and bake until beets are knife tender, 50-60 minutes. Once cooled, peel with gloves and cube into ½-inc pieces.

Bring a small pot of water to a bowl and separately prepare a small ice bath. Gently lower an egg into the boiling water with a spider and cook until whites are solid and center is jammy, 7 minutes. Transfer to ice bath. Let cool, then peel and slice in half.

Assemble the bowl. In a serving bowl, add rice, greens, sliced avocado, sliced radish, jammy egg, cooked beets, and snap peas. Add salmon and gently flake. Add lime juice and mayonnaise to remaining chili oil in the salmon can. Mix with a fork to combine. Drizzle over bowl and garnish with mint. Serve immediately.