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Seattle Asian Salmon Bowl | Skinnytaste
Ingredients
- For The Salmon Bowl:
- 1/2 cup green onions, thinly sliced
- 1 English cucumber, sliced
- 1 tbsp toasted sesame seeds
- 1 4-ounce avocado, diced
- 2 cups cooked brown rice
- 3/4 cup sprouts such as daikon radish
- 1 strip nori, shredded
- 16 ounces wild salmon, cut in 4 pieces
- olive oil spray
- salt and fresh ground pepper to taste
- For the Soy-Wasabi Vinaigrette:
- 2 tbsp less sodium soy sauce (or GF Tamari)
- 2 tsp wasabi in tube
- 2 tbsp mirin
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
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