This healthy bowl is stuffed full of rice, shredded carrots, salmon, avocado, and a sriracha sauce that is out of this world!
Ingredients
8ouncessalmon filletraw
saltto taste
black pepperto taste
1pouch Uncle Ben’s® Ready Rice Basmati Rice
½teaspoontoasted sesame oil
½teaspoonsesame seeds
1-ouncecucumbersjulienned (small handful, about 20-22 matchsticks)
1-ouncecarrotsjulienned (small handful, about 20-22 matchsticks)
¼avocadothinly sliced (about 6 slices)
1green onionthinly sliced
1tablespoonlight mayonnaise
1tablespoonplainnonfat Greek yogurt
½teaspoonhoney
½teaspoonsriracha
pinchground ginger
Instructions
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.
Tips:
To make a pretty drizzle for the dressing, spoon it into a sandwich size zip-close bag and cut the tip off; then drizzle neatly.
For a quick lunch, prepare the ingredients ahead of time and assemble later as needed. The salmon can be cooked and kept in the refrigerator for three to five days in advance. When in doubt, use it by the fifth day