Kick off 2024 with healthy salmon sushi bowls your family will love!

 By JULIE BRINKLEY

Happy New Year!

With the holidays officially behind us, it’s time to focus on getting back to healthy eating.

This recipe for salmon sushi bowls is not only tasty, it’s good for you, and one your family is sure to love.

Click here to watch the video on how to make it!

WHAT’S IN IT (this is one serving)

1 cup cooked white rice or sushi rice

5 oz. salmon

½ cup cucumber

½ cup carrot

2 oz. avocado 

Sriracha Mayo 

Sesame seeds (optional)

Soy sauce (optional)

HOW TO MAKE IT

Prepare rice according to package. If following a low carb protocol sub in riced cauliflower.

Cube salmon and drizzle with toasted sesame oil, salt and pepper; place in air fryer for 15 minutes at 370 degrees. 

Asemble bowls starting with 1 cup of rice and top with salmon cubes.

Arrange carrots, cucumber (fresh or pickled), avocado and sprinkle with sesame seeds. 

Condiments such as soy and sriracha mayo complement perfectly. 

QUICK PICKLED CARROTS OR CUCUMBER

1 1/2 cups match stick carrots

1/2 cup distilled white vinegar

1/2 cup rice vinegar

1 cup water

1/4 cup granulated sugar (or less)

1 and 1/2 teaspoon fine sea salt

INSTRUCTIONS

In medium saucepan, bring white vinegar, rice vinegar, water, sugar and salt to a boil.

While the brine is heating, place carrots in 1-pint mason jar or bowl.

When the brine has come to a boil, carefully pour over the carrots, leaving about an inch of space at the top of jar.

Let the jar cool to room temperature, then place the lid on and stick it in the fridge.

Quick pickled carrots can be eaten immediately, but the flavor improves with a few hours in the fridge.

Use within 2 weeks.