Name: "Deconstructed Sushi" Brown Rice Bowl with Smoked Salmon
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese-Inspired
Ingredients: 2 cups cooked short-grain brown rice, warm; 2 sheets toasted nori seaweed; 1 tsp unseasoned rice vinegar; 4 oz wild-caught smoked salmon, flaked; 1 ripe but firm avocado, sliced; ½ English cucumber, sliced; 2 red radishes, thinly sliced; 2 tbsp natural pickled ginger; 1 tbsp mixed sesame seeds (black & white); 2 tbsp coconut aminos; 1 tsp toasted sesame oil

Ingredients

For the Bowl Base:

2 cups cooked short-grain brown rice, warm
2 sheets toasted nori seaweed
1 tsp unseasoned rice vinegar

For the Protein & Toppings:

4 oz wild-caught smoked salmon, flaked
1 ripe but firm avocado, sliced
½ English cucumber, sliced
2 red radishes, thinly sliced
2 tbsp natural pickled ginger
1 tbsp mixed sesame seeds (black & white)

For the Soy-Free Dressing:

2 tbsp coconut aminos
1 tsp toasted sesame oil

Instructions

Season the Base: Gently toss warm brown rice with rice vinegar in a medium bowl.
Toast Nori: Briefly pass nori sheets over low flame or bake at 350°F for 10 seconds until crisp.
Assemble Bowls: Divide rice between two bowls. Artfully arrange salmon, avocado, cucumber, and radishes in sections.
Add Toppings: Crumble toasted nori over bowls. Top with pickled ginger and sprinkle with sesame seeds.
Dress & Serve: Whisk coconut aminos and sesame oil. Drizzle over bowls just before serving.

Notes

Notes:

Meal Prep Friendly: Store components separately for up to 4 days
Insulin Resistance: Add ½ cup shelled edamame for extra protein
Vegetarian Option: Substitute smoked salmon with marinated tofu or roasted mushrooms
Extra Crunch: Top with sunflower seeds or chopped almonds
Spice Lover: Add a dash of sriracha or wasabi to the dressing

Calories: 420 kcal
Protein: 22g
Fiber: 8g
Omega-3: 1,200mg

Author: Emma Carter
Prep Time: 15
Category: Lunch, Dinner
Cuisine: Japanese-Inspired
Diet: Gluten Free