Salmon Sushi Bowls for Two

 

serves: 2 – size: 1 bowl – calories: 450 – fat: 14g – carbs: 50g – WWP+: 10 – smart points: 13

Ingredients

  • 8 oz wild salmon fillet, raw
  • salt and pepper
  • 1 pouch Uncle Ben’s Ready Rice Basmati
  • 1/2 tsp toasted sesame oil
  • 1 tsp sesame seeds
  • 1 oz cucumbers, julienned (small handfull, about 20-22 matchsticks)
  • 1 oz carrots, julienned (small handful, about 20-22 matchsticks)
  • 1/4 avocado, thinly sliced (about 6 slices)
  • 2 green onions, thinly sliced
  • Honey Sriracha Dressing: 
  • 1 tbsp light mayo
  • 1 tbsp plain, nonfat Greek yogurt
  • 1/2 tsp honey
  • 1/2 tsp sriracha
  • pinch ground ginger

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Directions

  1. Preheat the oven to 350F and line a baking sheet with foil.
  2. Salt and pepper the salmon fillet to taste, then bake for 10-12 min, or until the salmon easily breaks apart with a fork. Flake the salmon apart, discard the skin, and set aside. The internal temperature should reach 145F.
  3. Heat rice according to package directions. Pour the rice into a medium mixing bowl and stir in the sesame oil and seeds. Set aside to cool.
  4. To assemble: In 2 bowls, evenly distribute the rice as a base. Arrange half of the cucumbers, carrots, avocado, green onions, and set aside salmon evenly between both bowls.
  5. Drizzle 1 tbsp of dressing on each sushi bowl. Serve cold or at room temperature.

Salmon Sushi Bowls for Two

Ingredients

  • 8 oz wild salmon fillet, raw
  • salt and pepper
  • 1 pouch Uncle Ben’s Ready Rice Basmati
  • 1/2 tsp toasted sesame oil
  • 1 tsp sesame seeds
  • 1 oz cucumbers, julienned (small handfull, about 20-22 matchsticks)
  • 1 oz carrots, julienned (small handful, about 20-22 matchsticks)
  • 1/4 avocado, thinly sliced (about 6 slices)
  • 2 green onions, thinly sliced
  • Honey Sriracha Dressing:
  • 1 tbsp light mayo
  • 1 tbsp plain, nonfat Greek yogurt
  • 1/2 tsp honey
  • 1/2 tsp sriracha
  • pinch ground ginger

Instructions

  1. Preheat the oven to 350F and line a baking sheet with foil.
  2. Salt and pepper the salmon fillet to taste, then bake for 10-12 min, or until the salmon easily breaks apart with a fork. Flake the salmon apart, discard the skin, and set aside. The internal temperature should reach 145F.
  3. Heat rice according to package directions. Pour the rice into a medium mixing bowl and stir in the sesame oil and seeds. Set aside to cool.
  4. To assemble: In 2 bowls, evenly distribute the rice as a base. Arrange half of the cucumbers, carrots, avocado, green onions, and set aside salmon evenly between both bowls.
  5. Drizzle 1 tbsp of dressing on each sushi bowl. Serve cold or at room temperature.
http://revampfitness.com/salmon-sushi-bowls-two/

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