Sustainable Seafood Sushi Bowls

Ingredients

• 1 cup (200g) short-grain brown rice
• 1 pinch salt
• 3 tablespoons (6g) dried wakame seaweed
• 2 tablespoons rice wine vinegar
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon wasabi powder
• 1/2 teaspoon fresh ginger, finely grated
• 12 ounces (340g) wild sashimi-grade salmon, skin removed, thinly sliced (see note)
• 8 ounces (227g) peeled and deveined wild shrimp, cooked
• 1 green onion, thinly sliced
• 1 medium (5-ounce/150g) avocado, pitted and sliced
• 1/4 cup (60g) salmon roe (optional)
• 1 tablespoon sesame seeds, toasted

Directions

Combine the rice with 1 1/2 cups water and 1 pinch of salt and bring to a boil over high heat. Cover, reduce heat to maintain a bare simmer and cook until all the water has been absorbed and the rice is tender, 30 minutes. Remove from the heat, fluff with a fork, cover and set aside for 10 minutes.

While the rice cooks, soak the seaweed in 1 cup (237mL) cold water for 10 minutes. Drain and set aside. In a small bowl, whisk together the vinegar, soy sauce, sesame oil, wasabi and ginger.

Divide the rice between 4 bowls. Arrange the seaweed, salmon, shrimp, avocado and salmon roe atop the rice. Drizzle with the dressing and sprinkle with the sesame seeds. Serve immediately.

Serves: 4 | Serving Size: 1 scant cup rice, 1/4 remaining ingredients and 2 scant tablespoons dressing

Nutrition (per serving): Calories: 400; Total Fat: 19g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 125mg; Sodium: 634mg; Carbohydrate: 22g; Dietary Fiber: 5g; Sugar: 1g; Protein: 37g

Note: Sashimi-grade fish is frozen to a specific temperature to kill parasites. Look for it in the freezer section of some supermarkets. Those with compromised immune systems, pregnant women and young children should not eat raw fish.