Salmon Sushi Bowl
Wash the baby spinach and drain, cut the avocado into half, discard the pit, peen and slice up into pieces.
- Cook40 min
- Total40 min
- Serves4
- LevelEasy
Ingredients
- 2 cup baby spinach, washed and dried
- 9 oz(255g) sushi-grade salmon or 2 carrots, sliced
- 1 avocado, chopped or sliced
- 1 medium cucumber
- 2 sheets dried seaweeds
- 2 tbsp. coconut aminos
- 1 tbsp. toasted sesame oil
- 1 tbsp. fresh lime juice
- 1 tsp. vinegar
- 1 tsp. sriracha sauce
- to taste salt and pepper
- 1 tbsp. sesame seeds
Preparation
- Wash the baby spinach and drain, cut the avocado into half, discard the pit, peen and slice up into pieces.
- Finely slice the cucumber and slice up the carrot with into ribbons a vegetable peeler for the vegetarian version. Cut the seaweed into thin pieces and salmon into bite-size.
Method
- In a bowl, stir together coconut aminos, sesame oil, lime juice, vinegar, a pinch salt.
- Mix in the bite-size salmon to the sauce mixture, add the Sriracha sauce and refrigerate for 5-8 minutes.
- In a bowl, add the baby spinach, salmon, sliced avocado, cucumber, and seaweeds then top with sesame seeds, enjoy!
- Vegetarian version: Add the carrot ribbons to the sauce instead of salmon.
