Ingredients
The following ingredients have 3 Servings
- 1 cup rice (cooked according to directions)
- 1 avocado (thinly sliced)
- 6 ounces smoked salmon (sliced and rolled into roses (optional))
- 3 small cucumbers (sliced into matchsticks)
- 1 sheet (cut into strips nori seaweed, cut into thin strips)
- 2 teaspoons sesame seeds
- "!For the Rice:"
- 2 tablespoons sesame oil
- 2 tablespoons gluten free tamari
- 1 tablespoon rice vinegar
- "!For the Dressing:"
- 3 tablespoons mayonnaise
- 1 teaspoon Sriracha or chili garlic sauce
- 1 lime (zest and juice)
- optional: pickled ginger and wasabi
Instruction
- Cook rice in a rice cooker or on the stove top according to directions (I add 2 cups water to 1 cup rice, bring to a boil, reduce heat, cover and simmer until cooked).
- In a small bowl combine dressing ingredients. Mix.
- Combine cooked rice and dressing, and mix until combined. Split rice between three bowls.
- In a small bowl combine the dressing ingredients, mayo, Sriracha and lime zest and juice. Mix.
- Top rice bowls with a third of the avocado, cucumber, salmon, nori and sesame seeds. Top with dressing.
- Optional -- serve with pickled ginger and wasabi
