Salmon Maki Rice Bowl

This rice bowl has all of the components that go into a Maki roll except for the seaweed.  It’s healthy and delicious and most importantly it’s easy to make.  I like to use Basmati rice because it has a lower glycemic index.  The avocado and salmon both have healthy fats and important vitamins and minerals.  Eat the rice bowl warm or cold and garnish it with soy sauce, ponzu sauce, wasabi or picked ginger.  All of these items can be found in the asian food aisle at your local supermarket.  Enjoy!

Prep Time:  10 minutes                           Cook Time 15 – 20                         Serves 2-3

Ingredients:

1 tbsp sesame oil

2 tbsp ponzu sauce (a less intense soy sauce with citrus)

1 tbs honey

Juice of 1 small orange

1 lb fresh or frozen salmon

1 cup of dry basmati rice cooked according to package instructions

1 avocado chopped into cubes

1/2 english cucumber peeled, seeded and chopped

 

Mix together the first 4 ingredients in a small bowl.  Place the salmon skin side down in a casserole dish and pour the marinade over the top.  Bake for 15 – 20 minutes depending on the thickness of the fish.  In the meantime, cook the cup of dry rice per package instructions.  Chop the avocado and cucumber.

When the fish is cooked through place it in a bowl over a scoop of rice and spoon the marinade over the top.  Add the avocado and cucumber to the top and garnish with ponzu sauce, soy sauce, wasabi or pickled ginger.

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