All my favorite flavors of a salmon-avocado sushi roll tossed together in a healthy, wasabi-and-ginger-packed quinoa-rice bowl.
- 3/4 cup cooked quinoa
- 3/4 cup cooked brown rice
- about 1/2 cup of sliced or diced cucumber
- 1/4–1/2 avocado
- 1–2 sheets of seaweed, torn or finely chopped
- 2–3 teaspoons toasted or black sesame seeds
- 4-ounce filet of smoked salmon
- Kosher salt and black pepper, to taste
For the Carrot-Ginger Dressing – Makes about 2 cups:
- 2 cups grated carrots, about 2 medium carrots peeled
- 2 1-inch cubes of fresh ginger, peeled and minced
- 1 tablespoon sugar
- 1/2 cup rice vinegar
- 1/2 cup canola oil
For the Wasabi-Soy Dressing:
- 1/4–1 teaspoon wasabi paste (To taste!)
- 1 tablespoon soy sauce or tamari
- 2 tablespoons mayonnaise
- Use the grater attachment on a food processor to grate the carrot. Change to the blade attachment, then add back the grated carrot along with the minced ginger, garlic clove, sugar and rice vinegar to the bowl. Turn on the motor and process until fairly smooth, then slowly drizzle in oil. Check taste and adjust as necessary. If it’s too “earthy” or bitter, add more sugar. If it tastes too oily, add more vinegar. If the ginger isn’t punchy enough, add more. Adjust until it suits your taste.
- Toss quinoa and rice in a bowl with the carrot ginger dressing. Season with salt and pepper to taste.
- In another small bowl, mix to together the wasabi and soy sauce until wasabi is totally dissolved. Then, stir in mayo.
- To build the bowl, place the dressed grains in a salad bowl or serving dish. Slice or dice the cucumbers and arrange on top along with diced avocado. Flake the salmon filet into pieces and arrange on top. Drizzle the wasabi-mayo dressing over the top, then sprinkle with sesame seeds and seaweed flakes. Serve and enjoy!
Any grains can work here, from quinoa and rice to farro or barley, or even pearl couscous.