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Anti-Inflammatory Sushi Bowl with Brown Rice

Prep: 20 min

Cook: 45 min

2 servings

Easy

This sushi bowl combines the anti-inflammatory benefits of omega-3 rich salmon, fiber-packed brown rice, and antioxidant-rich vegetables, spiced with ginger for a delicious and healthful lunch. Perfect for reducing inflammation and boosting heart health.

Anti-Inflammatory Ingredients

Brown Rice4/10 Salmon1/10 Avocado2/10 Ginger1/10 Olive Oil1/10

Ingredients

1 cup brown rice
2 cups water
8 oz salmon filet
1 medium avocado
1 medium cucumber
1 large carrot
1 tbsp fresh ginger
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp olive oil
1 tbsp sesame seeds
2 stalks green onions

Instructions

Step 1: Rinse 1 cup of brown rice under cold water. Combine with 2 cups of water in a pot and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes, or until water is absorbed. Let it sit covered for 10 minutes.

Step 2: While the rice is cooking, preheat the oven to 375°F (190°C). Place the salmon on a baking sheet, brush with olive oil, and season with salt and pepper. Bake for 12-15 minutes or until cooked through.

Step 3: Peel and slice the cucumber, carrot, and avocado. Set aside.

Step 4: Finely grate the fresh ginger.

Step 5: In a small bowl, whisk together the soy sauce, rice vinegar, and grated ginger to make the dressing.

Step 6: Fluff the cooked brown rice with a fork and divide between two bowls.

Step 7: Top the rice with equal portions of baked salmon, sliced cucumber, carrot, and avocado.

Step 8: Drizzle the ginger soy dressing over the bowls.

Step 9: Garnish with sesame seeds and chopped green onions.