Makes 2 Servings
Macros: 561 Cal, Fat 21g, Carbs 62g, Fibre 7g, Protein 31g
3/4 cup Brown Rice
2 tsps Sesame Oil (divided)
227 grams Salmon Fillet (sushi-grade, skinless, diced)
2 tbsps Tamari
1 tsp Rice Vinegar
1/2 Cucumber (sliced)
1/4 cup Radishes (thinly sliced)
1/2 Avocado (sliced)
1/2 Jalapeno Pepper (thinly sliced)
Cook the brown rice according to the directions on the package. Once it has finished cooking, drizzle half the sesame oil over top and mix to combine.
Meanwhile, in a medium-sized bowl, add the salmon, tamari, rice vinegar, and the remaining sesame oil. Place in the fridge to marinate for 10 minutes.
Assemble your bowl by adding brown rice to the bottom. Top it with salmon, cucumber, radishes, avocado, and jalapeno. Enjoy!
Leftovers: Refrigerate in an airtight container for up to one day.
More Flavour: Add minced ginger and chili flakes to the salmon while it's marinating.
Additional Toppings: Sesame seeds, cilantro and/or a spicy mayo.
Make it Vegan: Use tofu or tempeh instead of salmon.