Perfect for lunch, this recipe is great for using up leftover cooked salmon from the night before. Let the flaked fish marinate in the spicy sauce until mealtime nears. And given that only the rice requires reheating, you won’t have to worry about the fishy smell bothering your colleagues near the microwave station.
30-Minute RecipesAvocadoFishLunchMain DishesNo-Cook MealsRiceSalmonWeekday RecipesZero-Waste Recipes
Ингредиенты
- 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
Инструкция
- In an airtight container, whisk together all of the ingredients except for the salmon. With a fork, flake apart the salmon in the sauce. Cover and refrigerate until ready to serve.
