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Get Started - 100% free to try - join in 30 secondsFor The Salmon Bowl:
1/2 cup green onions, thinly sliced
1 English cucumber, sliced
1 tbsp toasted sesame seeds
1 4-ounce avocado, diced
2 cups cooked brown rice
3/4 cup sprouts such as daikon radish
1 strip nori, shredded
16 ounces wild salmon, cut in 4 pieces
olive oil spray
salt and fresh ground pepper to taste
For the Soy-Wasabi Vinaigrette:
2 tbsp less sodium soy sauce (or GF Tamari)
2 tsp wasabi in tube
2 tbsp mirin
2 tbsp rice wine vinegar
1 tbsp sesame oil
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