Ingredients

The following ingredients have 4 Servings
  • 1/2 cup green onions (thinly sliced)
  • 1 English cucumber (sliced)
  • 1 tbsp toasted sesame seeds
  • 1 4- ounce avocado (diced)
  • 2 cups cooked brown rice
  • 3/4 cup sprouts such as daikon radish
  • 1 strip nori (shredded)
  • 16 ounces wild salmon (cut in 4 pieces)
  • olive oil spray
  • salt and fresh ground pepper to taste
  • 2 tbsp less sodium soy sauce (or GF Tamari)
  • 2 tsp wasabi
  • 2 tbsp mirin
  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame oil

Instruction

  • Combine the vinaigrette ingredients in a bowl and set aside.  Heat rice and keep warm.
  • Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray.
  • When hot sear salmon, around 2 - 4 minutes per side (depending on the thickness of the fish).
  • Split rice into four bowls equally, 1/2 cup each.
  • Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts.
  • Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori.
  • Serve immediately.