Health benefit: Avocado is rich in monounsaturated fats, which support cardiovascular health and may play a role in weight management and healthy aging.
1/2 cup rice vinegar, divided
4 1/2 tbsp sesame oil, divided
1 tsp black sesame seeds
12 oz sushi- or sashimi-grade salmon, cut into 3/4-inch chunks (TIP: Chill below 40°F to make slicing easier and use a very sharp knife. If you’re not a fan of raw fish, poach salmon in a light low-sodium broth then chill and crumble over bowl.)
2 tbsp reduced-sodium tamari
1 tbsp peeled and finely grated ginger
1 tsp raw honey
2½ cups cooked long-grain brown rice
½ English cucumber, cut into ribbons using a vegetable peeler
2 carrots, cut into matchsticks
4 green onions, thinly sliced on the diagonal (white and light green parts)
2 small avocados, peeled, pitted, and thinly sliced
1 jalapeño pepper, seeded and thinly sliced crosswise
1. In a medium bowl, whisk together 3 tbsp vinegar, ½ tbsp sesame oil and sesame seeds. Add salmon to bowl with marinade and toss to coat. Refrigerate until ready to serve.
2. Whisk together remaining 5 tbsp vinegar, remaining 4 tbsp sesame oil, tamari, ginger and honey.
3. Assemble bowls: Drizzle some dressing over cooked rice and toss to mix. Divide rice between 4 bowls. Top each bowl with cucumber, carrots, onions, avocados and jalapeños; drizzle remaining dressing over bowls. Divide marinated salmon between bowls.
- Serving Size: 1/4 of recipe
- Calories: 590
- Carbohydrate Content: 49 g
- Cholesterol Content: 43 mg
- Fat Content: 33 g
- Fiber Content: 9 g
- Protein Content: 25 g
- Saturated Fat Content: 5.5 g
- Sodium Content: 425 mg
- Sugar Content: 8 g
- Monounsaturated Fat Content: 16 g
- Polyunsaturated Fat Content: 9 g