Delightful sushi-inspired salmon lunch bowls made at home and topped with ripe, Fresh California Avocados. A flavor-satisfying dinner bowl made at home in minutes! Feel free to add in more of your favorite topping ingredients and try sushi-grade tuna for a different flavor variation.
Serves: 2
Ingredients
1 lb. sushi grade salmon, cubed
2 Tbsp. soy sauce2 tsp. sesame oil
2 Tbsp. chopped green onions, divided
2 tsp. sriracha
2 cups cooked white rice
1 cup thinly sliced cucumbers
1 cup edamame beans, cooked and shelled
2 Tbsp. pickled ginger
1/2 ripe, Fresh California Avocado, seeded, peeled, sliced and divided
Black sesame seeds, for garnish
Instructions
In a small bowl, mix together salmon, soy sauce, sesame oil, half the green onions and sriracha until combined. Cover and refrigerate for at least 15-20 minutes or until ready to serve.
Divide the rice, cucumber, edamame, remaining green onions and pickled ginger evenly into two bowls.
Top each bowl with equal amounts of the salmon mixture, followed by half the avocado slices.
Garnish with sesame seeds and serve immediately.
Variations: Swap out salmon for sushi-grade tuna or other protein to individual taste. Swap out brown rice in lieu of white rice if preferred.
Serving Suggestion: Serve immediately or cover and refrigerate until ready to enjoy.
Beverage Pairing: Serve with your favorite sparkling beverage for a memorable at home lunch.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know? You can’t always tell if an avocado is ripe just by its color.
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