Yield: 2 bowls | Prep time: 10 minutes
INGREDIENTS
For the sauce:
1 tablespoon low sodium soy sauce
1 tablespoon toasted sesame oil
½ tablespoon rice vinegar
1 teaspoon sugar
1 garlic clove, minced
½ teaspoon fresh grated ginger
For the salad:
10 ounces sushi grade salmon, cubed
½ cup white sticky rice, cooked
2 persian cucumber , thinly sliced
1 jalapeno, thinly sliced
1 avocado , thinly sliced
½ cup seaweed salad
½ mango, diced
¼ cup sprouts
1 tablespoon sesame seeds
Fresh Gourmet® Asian Fusion Topper, for garnish
INSTRUCTIONS
In a medium mixing bowl combine soy sauce, sesame oil, rice vinegar, sugar, garlic and ginger. Add the raw salmon to the bowl and stir to combine.
While the fish marinates, divide rice, cucumber, jalapeno, avocado, seaweed salad, mango and sprouts into two bowls. Top with salmon, sesame seeds and Fresh Gourmet® Asian Fusion Topper and enjoy!
