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Serves: 5

Ingredients: Basically anything you like in a sushi roll

2 cups of uncooked rice or quinoa

1 fillet of wild caught salmon

3 tablespoons of butter

1/2 cup of soy sauce

1/4 cup of brown sugar

Suggested toppings:

1 large avocado

pickled banana peppers

4 oz of cream cheese

3 medium carrots thinly sliced

1 large cucumber

1/2 red onion

duck sauce, any Asian sauce or spicy mayo (siracha sauce and mayonnaise)

Instructions:

In a large saucepan cook 2 cups of rice or quinoa according to package instructions.

In a large skillet, melt 3 tablespoon of butter or oil. Add soy sauce and place fish scales up and flesh down. Cook on medium heat 6 minutes.

Flip fish over, sprinkle brown sugar on top and finish cooking scales side down.

chop all vegetables into bite size pieces

Serve:

Scoop out rice to cover the bottom of a serving bowl. Top with shredded salmon (watch out for the tiny bones) and any desired chopped vegetables.

Add small bits of cream cheese and drizzle desired Asian sauce on top. Enjoy!

sushi rice bowl

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