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)
- Preheat oven to 425 F. Place salmon on parchment-lined baking sheet, drizzle with olive oil, soy or tamari sauce and sesame seeds. Bake until salmon is cooked through, about 12-15 minutes.
- While salmon is cooking, cook rice according to instructions and prepare sriracha-mayo dressing. To prepare dressing, mix mayonnaise, sriracha sauce and rice vinegar in a small bowl; whisk well to combine.
- When salmon is ﬁnished cooking, ﬂake salmon in chunks. Then, divide rice evenly amongst bowls, top with cooked salmon, avocado, cucumbers, carrots, mango, green onions, seaweed and ginger (if using). Drizzle with sriracha-mayo dressing and garnish with a few more sesame seeds, if desired.
Recipe and photo courtesy of National Fisheries Institute
Total Fat: 19g
Saturated Fat:3.5 g
Total Sugar:13 g (Added Sugar: 2g)