Easy Weeknight Salmon Sushi Bowls

Ingredients

Sushi Bowls:

• ~3 ½ cups cooked short-grain ‘sushi’ or Jasmine Rice
• ¼ cup rice vinegar
• 5 teaspoons granulated sugar
• 4 (4-ounce) cooked salmon filets
• 1 cup EACH: sliced Persian cucumbers AND shredded carrots
• 2 small ripe avocados, thinly sliced
• ¼ cup pickled sushi ginger

Panko Crunchies:

• 1 tablespoon oil
• ⅓ cup panko breadcrumbs
• A pinch of garlic salt (or regular salt is fine too)

Toppings:

• prepared sriracha mayo (see notes) + toasted or black sesame seeds + 1 nori sheet (thinly shredded) + minced jalapeños + low-sodium soy sauce mixed with a dot of wasabi, for
  

  Instructions

  1. 1. RICE: Place the cooked rice in a large glass bowl. Combine the rice vinegar, sugar, and ½ teaspoon kosher salt in a small bowl. Heat the mixture for 20-30 seconds in the microwave and stir until the sugar and salt dissolve. Pour this mixture over the rice and use a rice paddle to combine. Allow the rice to sit for a few minutes while you prepare the remaining ingredients.
     2. PANKO CRUNCHIES: In a small nonstick skillet, heat the oil over medium heat. When warm, add the panko and stir, and cook the panko until golden and toasted, about 2 minutes. Season with garlic salt and set aside for now.
     3. BOWL: Place roughly ¾ cup of prepared rice in each bowl. Place the salmon filet over the rice (I just flaked the fish before placing it over rice.) Add ¼ cup of Persian cucumbers and carrots on each bowl along with ½ of an avocado. Place 1 tablespoon of the sushi ginger in each bowl along with a tablespoon of the panko crunchies. Top with thinly shredded nori, minced jalapeños, and toasted/black sesame seeds. You can use all or just a couple of the toppings – your choice! Drizzle with prepared sriracha mayo and wasabi soy sauceHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first weHer and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG