Salmon Rice Bowl
Serves 4 #STARFineFoods Ingredients: 3.5 oz salmon 7 oz long grain rice 1 avocado 1 mango 1 onion 2.8 oz edamame A pinch of sesame seeds ====== For the vinaigrette: 2,7 oz STAR extra light olive oil 0,84 oz STAR apple cider vinegar 1 tablespoon honey A pinch of salt Instructions:Cook the rice in salted water (two parts water to one part rice) and let it cool.
In a bowl, combine the rice, the diced salmon, the chopped avocado and mango, and the edamame, boiled for 3-5 minutes (or steamed).
Add the julienned onion and the sesame seeds.
Prepare the vinaigrette by combining all the ingredients.
Pour it over the salad and serve very cold.
Ingredients
- 3.5 oz salmon
- 7 oz long grain rice
- 1 avocado
- 1 mango
- 1 onion
- 2.8 oz edamame
- A pinch of sesame seeds
- ======
- For the vinaigrette:
- 2,7 oz STAR extra light olive oil
- 0,84 oz STAR apple cider vinegar
- 1 tablespoon honey
- A pinch of salt
Instructions
Cook the rice in salted water (two parts water to one part rice) and let it cool.
In a bowl, combine the rice, the diced salmon, the chopped avocado and mango, and the edamame, boiled for 3-5 minutes (or steamed).
Add the julienned onion and the sesame seeds.
Prepare the vinaigrette by combining all the ingredients.
Pour it over the salad and serve very cold.
Cook the rice in salted water (two parts water to one part rice) and let it cool.
In a bowl, combine the rice, the diced salmon, the chopped avocado and mango, and the edamame, boiled for 3-5 minutes (or steamed).
Add the julienned onion and the sesame seeds.
Prepare the vinaigrette by combining all the ingredients.
Pour it over the salad and serve very cold.
Total Time: 15 minutes
Serves: 4
