1-1½ pounds salmon
1 teaspoon extra virgin olive oil
1 teaspoon reduced sodium soy sauce or gluten-free tamari sauce
1 teaspoon sesame seeds, plus more for garnish if desired
4 cups quick-cooking or frozen brown rice, cooked
¼ cup light mayonnaise
2 teaspoons sriracha sauce
2 teaspoons rice vinegar
1 avocado, sliced
2 cucumbers, sliced
2 carrots, grated
1 mango, peeled and diced
2 green onions, sliced
4 sheets of nori or roasted seaweed snack, sliced into thin wraps
3-4 tablespoons pickled ginger (optional)
Recipe and photo courtesy of National Fisheries Institute [1]
Links
[1] https://dishonfish.com