Salmon and avocado rice bowl recipe

I thew this dish together one day when I was tired and didn't want to take the time to roll sushi.  

This is really just a deconstructed salmon roll that gives you power packed flavor with a few less steps than making a sushi roll.   

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Great when paired with miso soup, I like to top this with an over easy egg and dress with Bragg's liquid amino acids or gluten free soy sauce.  You can easily add or subtract your favorite indgredients.

I used smoked salmon as a special treat plus it's easy to add to a dish. It's not the healthiest option but one of my favorite cheat foods.  I often prepare this with pan fried sprouted tofu instead of salmon. 

Ingredients

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~makes 2 rice bowls

1 sheet nori seaweed, torn in approx. 1 inch pieces  

1/2 avocado, peeled and sliced

1 scallion or green onion, chopped

1 tbsp of Trader Joe's Organic Broccoli Slaw or shredded carrots

1 persian cucumber, peeled and cut into matchsticks

2 cups cooked brown rice

2 ounces of smoked salmon, baked salmon or chicken, boiled shrimp, tofu or other cooked meat of choice. 

Preparation (for 1 bowl)

1. Add 1 cup cooked brown rice to a bowl

2. Add additional ingredients (salmon, avocado, seaweed, cucumber, scallion/green onion and broccoli/carrot) in sections over the rice.  

3. Dress with Bragg's liquid amino acids or gluten free soy sauce. 

*optional- top with an over easy egg

Enjoy.... :) 

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