Get Recipe Ingredients
Ingredients
For the sauce:
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1/2 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 garlic clove, minced
• ½ teaspoon fresh grated ginger
For the salad:
• 10 ounces sushi-grade salmon, cubed
• 1/2 cup white sticky rice, cooked
• 2 Persian cucumbers, thinly sliced
• 1 jalapeño, thinly sliced
• 1 avocado, thinly sliced
• 1/2 cup seaweed salad
• 1/2 mango, diced
• 1/4 cup sprouts
• 1 tablespoon sesame seeds
• Fresh Gourmet® Asian Fusion Crunch for garnish
Instructions
• In a medium mixing bowl, combine soy sauce, sesame oil, rice vinegar, sugar, garlic, and ginger. •
• Add the raw salmon to the bowl and stir to combine.
• While the fish marinates, divide rice, cucumber, jalapeño, avocado, seaweed salad, mango, and sprouts into two bowls.
• Top with salmon, sesame seeds and Fresh Gourmet® Asian Fusion Crunch and enjoy!
