The Atlanta Journal-Constitution
EASY SALMON SUSHI BOWL
4 (7- to 8-ounce) containers packaged microwave sticky rice 3 1/2 tablespoons seasoned rice vinegar, divided, plus more to taste
2 ripe avocados
2 to 4 tablespoons water Salt
8 ounces smoked salmon 1 packet sesame-flavored seaweed snacks, cut into bite-sized pieces Optional: Sriracha sauce or wasabi paste, for serving
Remove the rice from its packaging and place in a large microwave-safe bowl. Microwave on high power, stirring every 30 seconds, until warm, 1 to 3 minutes. (Time is highly variable and depends on microwave wattage.) Drizzle 3 tablespoons of the vinegar over the rice, stirring gently with a rubber spatula to incorporate. Season to taste with additional vinegar, if desired. Set aside.
Pit and peel one of the avocados, dice the flesh, then transfer to a medium bowl. Add 2 tablespoons water and 1/2 teaspoon vinegar. Use a fork to mash the avocado to a smooth paste, then stir in additional water (up to 2 tablespoons) to form a sauce. Season to taste with salt.
Divide the rice between four serving bowls. Pit and peel the second avocado. Thinly slice the flesh and drizzle with the remaining 1 teaspoon vinegar. Divide the avocado between the bowls of rice. Divide the salmon and seaweed snacks between the bowls, then dollop the avocado sauce on top. Serve with Sriracha or wasabi, if desired.
Serves 4.
Per serving: 539 calories (percent of calories from fat, 29), 19 grams protein, 78 grams carbohydrates, 9 grams fiber, 18 grams total fat (3 grams saturated), 13 milligrams cholesterol, 491 milligrams sodium.