Salmon Mango Bowl

Sunshine Poke Bowl: A Tropical Twist with Mango, Salmon, and Pickled Cabbage!

Prep time: 60 min

Difficulty: Easy

Servings: 2

Ingredients:

• 1 cup sushi rice (or brown rice, if preferred)

• 1 tablespoon rice vinegar (for seasoning the rice)

• Salt (to taste)

• 1/2 cup red pickled cabbage

• 1/2 cup corn (fresh or canned)

• 1 ripe avocado, sliced

• 1/2 lb fresh salmon (sushi-grade), roll up and dip in wasabi seasoning

• 1/4 cup sour cream (you can mix with a bit of lime juice or sriracha for extra flavor)

• 1 cup cooked lima beans (or edamame as an alternative)

• 1 mango, diced

Instructions:

1. Cook rice according to package instructions. Once cooked, season the rice with 1 tablespoon rice vinegar and a pinch of salt. Stir well and let it cool slightly.

2. Cut the fresh salmon into small bite-sized cubes.If using canned corn, drain it. If fresh, cook and cut the kernels off the cob. If using frozen lima beans, cook them according to the package directions, then drain. Peel and dice the mango into small cubes. Use pre-made red pickled cabbage or make your own by marinating shredded red cabbage in vinegar, sugar, and salt for at least 30 min.

3. Start by placing a base of seasoned rice in each bowl. Arrange the salmon, avocado slices, corn, lima beans, mango, and red pickled cabbage over the rice, grouping each topping in separate sections for a colorful presentation. Drizzle the sour cream over the top.