Salmon Sushi Bowls for Two

• Gluten free

• Seafood

  • 8 oz Salmon, raw fillet

• Produce

  • 1/4 Avocado, thinly sliced (about 6 slices
  • 1 oz Carrots
  • 1 oz Cucumbers
  • 1 pinch Ginger, ground
  • 1 Green onion

• Condiments

  • 1/2 tsp Honey
  • 1 tbsp Mayonnaise, light
  • 1/2 tsp Sriracha

• Pasta & Grains

  • 1 Pouch uncle ben's ready rice basmati rice

• Baking & Spices

  • 1 Black pepper
  • 1 Salt
  • 1/2 tsp Sesame seeds

• Oils & Vinegars

  • 1/2 tsp Sesame oil, toasted

• Dairy

  • 1 tbsp Greek yogurt, plain nonfat

Found on skinnymom.com

Description

Ingredients

• 8-ounces salmon fillet, raw
• salt, to taste
• black pepper, to taste
• 1 pouch Uncle Ben’s® Ready Rice Basmati Rice
• ½ teaspoon toasted sesame oil
• ½ teaspoon sesame seeds
• 1-ounce cucumbers, julienned (small handful, about 20-22 matchsticks)
• 1-ounce carrots, julienned (small handful, about 20-22 matchsticks)
• ¼ avocado, thinly sliced (about 6 slices)
• 1 green onion, thinly sliced
• 1 tablespoon light mayonnaise
• 1 tablespoon plain, nonfat Greek yogurt
• ½ teaspoon honey
• ½ teaspoon sriracha
• pinch ground ginger

Directions

• Preheat the oven to 350° F and line a baking sheet with foil.
• Salt and pepper the salmon fillet to taste, then bake for 10-12 minutes, or until the flesh easily breaks apart with a fork. Flake the salmon apart, discard the skin, and set aside. The internal temperature should reach 145° F.
• Heat rice according to package directions. Pour the rice into a medium mixing bowl and stir in the sesame oil and sesame seeds. Set aside to cool.
• To assemble: In 2 bowls evenly distribute the rice as a base. Arrange half of the cucumbers, carrots, avocado, green onions, and the set aside salmon evenly between both bowls.
• Drizzle 1 tablespoon of dressing on each sushi bowl. Serve cold or at room temperature.