Bring a small pot with rice, 1 1/4 cups water, and a pinch of salt to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner and set aside.

While rice cooks, continue recipe.

Stem mushrooms and cut caps into 1/4” slices.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a mixing bowl, thoroughly combine Sriracha (to taste) and mayonnaise. Set aside.

Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse), a pinch of salt, and sesame seeds. Press gently to adhere sesame seeds.

In a microwave-safe bowl, combine vinegar, 2 Tbsp. water, a pinch of salt, carrots, and white portions of green onions.

Microwave uncovered until heated through, 1-2 minutes, stirring once halfway through.

Carefully remove from microwave and rest, at least 5 minutes.

After 5 minutes, or once cool enough to handle, drain any excess liquid and set aside.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add mushrooms and garlic pepper to hot pan. Stir occasionally until browned, 4-6 minutes.

Remove from burner and transfer to a heat-safe mixing bowl. Stir in soy sauce until combined. Wipe pan clean and reserve.

Return pan used to cook mushrooms to medium heat and add 2 tsp. olive oil.

Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner. Remove from burner.

Plate dish as pictured on front of card, or top rice with mahi-mahi, mushrooms, and carrots. Garnish with Sriracha mayonnaise (to taste) and green portions of green onions. Bon appétit!