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Ingredients
For the salmon:
- 1 lb. (450g) salmon filet, skinless, cut into ¾-inch cubes
- 4 tbsp. tamari sauce
- 1 tsp. rice wine vinegar
- 1 tsp. Sriracha sauce
- 1 tsp. sesame oil
For the Sriracha sauce:
- 2 tbsp. Sriracha sauce
- 2 tbsp. mayonnaise
Other:
- 4 portions of Japanese Pickled Cucumber
- 4 portions of Quick Pickled Cabbage
- 4 tbsp. wakame
- 2 cups (320g) cooked white rice
- 1 avocado, flesh cut into cubes
- 1 tbsp. sesame seeds, for garnish
Prep Time:
25
Minutes
Directions
Cook Time:
5
Minutes
- Cook the rice according to instructions on packaging, set aside to cool slightly.
- To make the salmon, combine the chopped salmon, tamari, vinegar, Sriracha and sesame oil in a medium size bowl. Cover and place in the refrigerator until needed.
- For the sauce, whisk together the Sriracha and mayonnaise in a small bowl.
- Now assemble 4 bowls by placing a serving of rice in each bowl as a base. Divide the salmon mixture, pickled vegetables and avocado between the bowls. Spoon over the Sriracha mayonnaise and sprinkle over the sesame seeds. Serve immediately.
Tip: Make the Japanese Pickled Cucumber and Quick Pickled Cabbage in advance.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
