Serve up a full portion of these bowls for dinner, or half the portion for a quick weekday lunch.
Cook Time: 35 mins Serves: 4
Ingredients
Rice Vinegar
Sockeye Salmon
Sesame oil
Soy Sauce
Garlic Ginger
Mini cucumbers
Carrots
Avocado
Sushi Nori
Sesame seeds
Directions
· 2 cups short or medium grain rice
· water as per rice package instructions
· ¼ cup seasoned rice vinegar
· 2-4 sockeye salmon portions*
· 1 Tbsp sesame oil
· 3 Tbsp sweet soy sauce
· 1 tsp minced garlic
· 1 tsp minced ginger
· 2 mini cucumbers
· 1/2 cup seasoned rice vinegar
· finely slice cucumber and julienne carrots
· 1 medium carrot
· 1 avocado
· 12 snack sized nori sheets
· sriracha mayo
· sweet soy sauce
· sesame seeds
Direction:
1. prepare rice as per instructions. once cooked, remove from heat and gently fold in rice vinegar.
2. baste salmon with sauce and bake on foil covered cookie sheet at 350 degrees for 20 minutes (or until
flaky)
3. while rice and salmon are cooking, prepare toppings. thinly slice cucumbers and add to mason jar with
vinegar, sugar and salt. julienne carrots, slice avocado and chop up nori sheets.
4. assemble bowls layering 1 cup of prepared rice, followed by one portion of salmon, and ¼ of the
prepared cucumbers, carrots, avocado and nori.
5. drizzle with sriracha mayo and sweet soy sauce to your taste, and top with a sprinkle of sesame seeds.
6. enjoy!
Additional Information
Substitutes:
● If you don’t have seasoned rice vinegar, add ½ Tbsp sugar and ½ tsp salt to each ¼ cup rice vinegar
● If you don’t have sweet soy sauce, add 1 tsp maple syrup to 3 Tbsp light soy sauce
Tips and Tricks:
● If preparing lunches for several days, add your fresh avocado the morning off to keep it nice and green!
● Pickled cucumbers can be saved in the fridge for up to 2 months and only get tastier as time goes on.
● For extra flavour, marinate your salmon in the sauce for 30 minutes before baking.
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