Shredded salmon served over a bowl of rice and greens make up this salmon sushi bowl. It’s both tasty and easy to take on the go!

Cook Time: 8 minutes

Servings: 4

Ingredients

• 1/4 cup plus 1 tablespoon canola oil, divided
• 1 pound skinless salmon fillets
• 2 teaspoons seasoned rice vinegar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon salt
• 1 cup warm cooked brown rice
• 2 tablespoons black sesame seeds
• 1 tablespoon reduced-sodium soy sauce
• 8 cups prewashed mixed greens (including baby spinach)
• 1 small pitted avocado, cut into 1/2-inch cubes (optional)
• Juice of 1 orange
• 4 seaweed sheets, cut with scissors into 1/2-inch squares

Directions

• In a saute pan over medium heat, warm 1 tablespoon of the canola oil. Add the salmon and cook for 4 minutes. Flip the salmon over and cook for an additional 4 minutes. Transfer the salmon to a bowl and gently shred into 1-inch pieces.
• In a jar or small bowl, combine the remaining 1/4 cup canola oil with the vinegar, sesame oil and salt. Cover and shake the jar to mix the salad dressing or whisk it together.
• In a large bowl, stir together the cooked rice, sesame seeds and soy sauce. Add the mixed greens, avocado and salmon.
• Drizzle with salad dressing and a squeeze of the orange, and sprinkle with seaweed pieces.

Recipe courtesy of What’s Cooking? USDA Mixing Bowl.