Smoked Salmon Sushi-Style Rice Bowl
Makes 1 serving

INGREDIENTS
60 g Smoked salmon (As sold.)
100 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
80 g Cucumber
30 g Avocado (A few slices. A whole half is about 75 kcal more. Flesh only. Half a medium avocado is about 70 g.)
1 sheet, about 3 g Nori sheets
2 tsp (10 g) Tamari
3 g Sesame seeds
1 tbsp, for the rice Rice vinegar

METHOD
1. Stir the vinegar and a pinch of salt through the rice while it is warm, then spread it on a plate to cool for five minutes.
2. Cut the cucumber into thin batons, slice the avocado and tear the salmon into strips.
3. Rice in the bowl, everything laid on top in rows, the nori snipped over with scissors and the sesame seeds after. Tamari on the side to dip or pour.

Contains fish, soya and sesame.

RECIPE NOTES
Smoked salmon does the job of raw fish here without the question of whether it is safe to eat raw. It is saltier, so the tamari is measured in teaspoons rather than tablespoons.
Sushi rice is usually seasoned with sugar as well as vinegar. Left out here; a teaspoon adds about 15 kcal if you want it.

Full recipe: https://www.getfuel8.com/recipes/smoked-salmon-sushi-rice-bowl
