Quick Bite: Leftover Brown Rice and Smoked Salmon Sushi Bowl
I’m usually a scrounger when it comes to lunch. If I hem and haw at the fridge long enough, eventually I can Iron Chef that situation and come up with something that will sustain me until dinner, however unglamorous. Some days its just an old pear and some cottage cheese with cinnamon and honey, other days its whatever is leftover from the night before.
And some days, you get lucky with a magical combination of bits and bobbles that come together like the most masterfully planned dish.
Anytime I go to the trouble of making brown rice or other whole grains, I double the recipe so I will have some leftover to work into other meals. It’s not any extra effort, and doesn’t cost much even if don’t end up using it – plus you’re more likely to incorporate healthy grains into your diet if they’re pre-cooked and right at your fingertips.
ALWAYS DOUBLE THE AMOUNT YOU MAKE WHEN PREPARING BROWN RICE OR WHOLE GRAINS SO YOU HAVE PLENTY OF LEFTOVERS TO USE THROUGHOUT THE WEEK
After making Abby Salad the other night, I had a leftover piece of Honey Smoked Salmon beckoning from the meat drawer and an unfinished bag of broccoli slaw in the crisper. Pair that with a container of leftover brown rice and a miraculously ripe avocado (seriously, they’re almost NEVER ready when I want to eat one), and I had the makings of a deconstructed sushi bowl.
BROCCOLI SLAW IS A FANTASTIC FRIDGE STAPLE; SAUTE AS AN EASY SIDE DISH, ADD TO STIR-FRIES OR BULK UP SALADS, PASTAS OR RICE BOWLS. A BAG LASTS FOREVER!
You can improvise with whatever vegetables you have in the fridge; zucchini, cabbage, carrots, broccoli, sauteed onions or even citrus segments would be delicious additions. You can also sub in leftover seared tuna or chicken – this bowl is highly customizable.
If you have them, break out the chopsticks – I find I eat slower and feel more full quicker when I use them. Could be psychological, but I’ll buy it
No sad lunch for me today!
- 1/2 cup cooked brown rice (or other whole grain)
- 1 oz hot or cold smoked salmon
- 1/3 cup English cucumber, diced small
- 1/3 cup broccoli slaw
- 1/3 medium-sized avocado, diced
- 1 Tbsp olive oil mayo
- 1 squirt sriracha, to taste
- Soy sauce, for sprinkling
- 2x2 inch portion of nori, or 1/4 tsp furikake (optional)
- Put cooked brown rice in a microwave-safe bowl. Sprinkle a little water over the rice (to help it steam and fluff back up), then cover with paper towel and heat for 30 seconds.
- Add broccoli slaw to one side of the bowl, then recover and heat for 30 seconds more.
- After heating, sprinkle soy sauce over the rice and slaw.
- Assemble a grouping of cucumbers next to the slaw, then a grouping of avocado, then a grouping of flaked smoked salmon. (If you live on the wild side, just dump all the ingredients indiscriminately atop the rice - you animal :-P).
- Dollop sriracha mayo onto the cucumbers.
- Crush the nori into small pieces, sprinkling across bowl (or sprinkle furikake across bowl).
- One Bowl = 325 Calories, 12 g protein, 33 g carbs, 8 g fiber, 2 g sugar, 17 g fat*
- *According to MyFitnessPal