Salmon Sushi Bowl with Quick-Pickled Onions

To make the pickled onions:

1. Pack the very thinly sliced medium red onion into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
2. In a small saucepan, combine the water, both vinegars (distilled white and apple cider), maple syrup or honey, and fine sea salt. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
3. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
4. Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

To make the bowls:

1. Preheat oven to 425°F. Season salmon filets with olive oil, salt, and blackened seasoning.
2. Season broccoli florets with olive oil, salt and pepper and spread on a greased sheet pan. Put in the oven and bake for about 15 minutes.
3. While the broccoli is baking, place the salmon in the air fryer and cook at 375°F for about 8-10 minutes (depending on the size of the filets).
4. Season kale with olive oil and salt. Massage it to soften it up and then add to the baking sheet with the broccoli.
5. Cook veggies for another 5-7 minutes. While they are baking, cook brown rice according to package directions (e.g., microwave Trader Joe’s frozen rice for 3 minutes).
6. Add cooked rice to the bowl, top with roasted broccoli & kale. Add on the cooked salmon and fresh carrots & pickled onions. Drizzle with soy sauce and enjoy!