Personalize this dish to make it distinctive. Smashed avocado works well for a creamier meal. Finish with crunchy chunks of your preferred topping (onion, celery, or plantain chips). For a protein boost, substitute eggs, tofu, or lentils. There is no need to include meat or fish in every dish; you’d be amazed how filling plant-based alternatives can be!
Store cooked ingredients separately so you can reheat the rice and fish. With the remaining ingredients in separate containers, you can indulge in this savory dish throughout the week while maintaining the desired texture.
Storage Tip: Let your salmon cool before wrapping it.
A simple yet satisfying dish full with crisp vegetables, creamy avocado, and nutty Blue Ribbon® rice, mayonnaise, sriracha, lime juice, maple syrup, and soy combine to make an enticing umami sauce to spread on top!
Step 1–Prepare brown rice according to package directions.
Step 2–In large bowl, toss salmon, salt, 1 tsp pepper and chili flakes.
Step 3–In large skillet set over medium-high heat, add vegetable oil. Cook, stirring occasionally, seasoned salmon for 5 to 8 minutes or until cooked through and starting to brown. Transfer salmon to medium bowl and drizzle with sesame oil; set aside.
Step 4— In another medium bowl, whisk together mayonnaise, sriracha, lime juice, maple syrup, 1 tbsp soy sauce and remaining pepper until blended; set aside.
Step 5–Divide rice among 6 bowls. Top with salmon mixture, avocado, cucumber and radish. Drizzle sriracha mayo over top. Serve with nori, pickled ginger, wasabi and remaining soy sauce. Sprinkle with sesame seeds.
Instead of salmon, try making it with shrimp or chicken.