Spicy Salmon Rice Bowls | RICARDO
Transform leftover salmon into spicy rice bowls—an easy, flavourful lunch idea that helps reduce food waste.
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Cooking tools:
- Airtight container
- Whisk
- Fork
- Refrigerator
- Microwave
- Spoon
- Mixing bowl
- Chef's knife
- Cutting board
Ingredients
- 4 tsp (20 ml) rice vinegar
- 1 tbsp (15 ml) mayonnaise
- 2 tsp (10 ml) toasted sesame oil
- 2 tsp (10 ml) low-sodium soy sauce
- 1 tsp brown sugar
- 1 tsp (5 ml) sriracha sauce, plus more for serving
- 6 oz (170 g) cooked salmon or trout, cooled
- 2 cups (300 g) cooked Calrose rice (sushi rice) (see note)
- 2 nori sheets, each cut into 8 rectangles
- 1 avocado, ripe but firm, sliced
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