2 cups cooked jasmine white rice (about 1 cup dry, but I always make more for leftovers)
1 cup sliced cucumbers (125 grams)
1 tablespoon coconut aminos or low-sodium soy sauce
1 teaspoon sesame oil
6-8 ounces raw sashimi grade salmon
1 cup diced mango (140 grams)
1/2 small-medium avocado, sliced (55 grams)
2 radishes, sliced
1 small jalapeno, sliced
2 tablespoons pickled ginger
salt and pepper, to taste
for topping: chopped green onion, cilantro, sesame seeds, coconut aminos...
Make the rice according to the package.
While the rice cooks, prep the rest of your ingredients. Add the sliced cucumbers to a medium bowl and mix with coconut aminos, sesame oil, and salt and pepper. Set aside. Cube the salmon and mango and slice the avocado, radishes, jalapeno, and green onions.
When rice is done, assemble the bowls by dividng the rice, salmon, cucumbers, mango, avocado, radishes, jalapeno, green onions, and pickled ginger. Top with sesame seeds and cilantro. I also like to pour the leftover cucumber marinade and a little coconut aminos over the bowls. Enjoy!
*sushi grade salmon can be purchased from Whole Foods
Per bowl with 4oz Salmon, 27g Avocado, 1/2 cup Cucumbers & 1 cup Jasmine Rice: (plus toppings)
Macros = 28g P, 22g F, 56g C
For less fat, remove or lessen avocado