| Servings: 4 | Total Time: 12-20 min
Savor all the flavors of a sushi roll loaded into a wholesome bowl. From the succulent salmon to the creamy avocado – all topped off with a generous drizzle of warming wasabi mayo – this dish will give your local sushi train a run for its money.
Ingredients:
- 12 oz salmon filets
- 5 mini cucumbers
- 1 ripe avocado
- 2 green onions
- 1 package whole grain brown rice or Quinoa (15.9oz)
- ½ cup sesame ginger dressing
Sesame Ginger Dressing (shake well to combine):
- 2 tablespoons light soy sauce
- ½ cup vegetable oil
- 3 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh lime juice
- 1 clove garlic minced
- 3 tablespoons honey
- 1 tablespoon fresh ginger grated
- 1 teaspoon Sriracha or to taste
- 2 tablespoons water
- 1 teaspoon sesame seeds (optional)
Directions:
- Heat rice according to package instructions.
- While rice is cooking, rinse salmon with water and pat dry. Rub with olive oil and season with salt and pepper.
- Preheat a skillet at medium-low. Pan fry salmon on medium heat with skin side up. Cook until golden brown on one side (about 4 minutes).
- Turn fish over with spatula and cook an additional 3 minutes more until the skin is the desired crispness. Set aside to slightly cool.
- Thinly slice cucumbers and green onions, then pit, peel, and chop avocado.
- Divide rice into 4 bowls, break salmon into bite-size pieces on top of rice. Divide cucumbers and avocado among bowls.
- Drizzle with sesame ginger dressing, garnish with green onions, and enjoy!
