A colorful bowl featuring salmon, mixed greens, avocado, and a tangy soy-ginger dressing.
# What You’ll Need:
→ Fish
01 - 14 oz sushi-grade salmon or tuna, cubed into ½ inch pieces
→ Marinade
02 - 2 tbsp soy sauce (use gluten-free if needed)
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp freshly grated ginger
06 - 1 tsp honey or maple syrup
07 - 1 small garlic clove, finely minced
→ Greens & Salad Base
08 - 4 cups mixed salad greens (romaine, baby spinach, arugula)
09 - 1 medium cucumber, thinly sliced
10 - 1 large avocado, sliced
11 - 2 small carrots, julienned
12 - 1 cup cooked and cooled sushi rice or brown rice (optional)
→ Toppings
13 - 2 tbsp toasted sesame seeds
14 - 2 tbsp sliced scallions (spring onions)
15 - 1 sheet nori, cut into thin strips
16 - Pickled ginger, to serve
17 - 1 small red chili, sliced (optional)
# How-To:
01 - In a bowl, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, honey, and minced garlic until well combined.
02 - Add the cubed salmon or tuna to the marinade, tossing gently to coat evenly. Cover and refrigerate for at least 10 minutes.
03 - Distribute mixed greens, cucumber slices, avocado, julienned carrots, and rice (if using) into individual serving bowls.
04 - Spoon the marinated fish and any remaining marinade over the salad base in each bowl.
05 - Top each serving with toasted sesame seeds, sliced scallions, nori strips, pickled ginger, and sliced chili to taste. Serve immediately.
