Salmon Rice Bowls

Ingredients:

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

*i like to use a half portion per bowl for lunch, and a full portion each if serving for dinner

 

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.