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California Roll Rice Salad

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READY IN:
22mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb frozen skinless salmon fillet, thawed
  • salt and pepper
  • 14 cup rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 4 cups cooked short-grain rice or 4 cups jasmine rice
  • 1 cucumber, seeded and sliced
  • 1 avocado, pitted, peeled, and sliced
  • 1 tablespoon toasted white sesame seeds

Directions

  1. Heat a grill or grill pan to medium.
  2. Sprinkle the salmon with salt and pepper. Grill, turning once, until just cooked through, about 8 minutes. Transfer to a cutting board. When cool enough to handle, break into chunks.
  3. Meanwhile, in a small bowl, whisk the vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves.
  4. Divide the rice, cucumber, avocado, and salmon among 4 serving bowls. Drizzle with the dressing and top with the sesame seeds.

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