Salmon sushi bowl
Ingredients
- 3 tbsp Red wine vinegar 1.6oz
- 1 Cucumber, small, thinly sliced 5.6oz
- 1 dash Black pepper
- 1¼ cup Instant brown rice, cooked 9.3oz
- 2 tsp Soy sauce, low-sodium 0.3oz
- 4 Radish, medium 0.6oz
- 2 tsp Pickled ginger 0.3oz
- 6 oz Canned salmon
- 2 cup Baby spinach 1.3oz
- ½ cup Carrot, shredded 1.9oz
- 4 tbsp Avocado 2.1oz
Steps
- In a small bowl, combine the vinegar and cucumber. Season to taste. Cover and set aside for 10 minutes.
- Meanwhile, heat brown rice according to packet instructions. Transfer into two serving bowls and drizzle with soy sauce. Mix to combine.
- Drain the vinegar from the cucumber and add the radish and ginger. Mix to combine.
- Top each rice bowl with half the salmon, spinach, carrot, avocado, pickled cucumber and radish mixture, and serve.