I have to apologize for the lack of posts over the past week, I’m currently traveling and visiting with my husbands family in Brazil (for the holidays). With the time difference and not having wifi 24/7 I hope you can understand! I think it’s always good to unplug and get some rest & relaxation when possible. On another note, I prepared a few special posts for you before I left and this is one of my favorites. It’s a Salmon Sashimi Bento Bowl with Zucchini Roll Up’s and it’s absolutely divine.
It definitely goes against the holiday flavors but offers a nice change in the midst of all of the dangerously delicious holiday meals. With just three primary ingredients and in just 25 minutes you have a delightfully colorful and healthy meal. I really enjoy simple meals like this, where the true flavor of the ingredients can really just shine. I hope you enjoy it as much as we do and happy December 1st to everyone, this holiday season is sure flying by! Cheers to you and your fam 🙂
8 oz fresh salmon
1 zucchini, thinly sliced
1 cup cooked quinoa
1/4 tsp finely diced green onion
1/4 tsp toasted sesame seeds
2 tsp sesame seed oil for topping
1 tsp furikake for topping (a dry Japanese seasoning, purchase a brand with no MSG)
3 Tbl rock salt
Cut your zucchini into thin, long pieces. I like using a mandaline although a knife also does the job. Thinly slice your fresh salmon and dice your green onions. Set aside.
Cook your quinoa per package instructions (I like to use chicken broth instead of water, it gives it more flavor).
In a medium-sized pot fill half way with water, add in your rock salt. Bring the water to a light boil, place in your thinly sliced zucchini for 30 seconds. Remove and run under cool water. Delicately roll each strip up. Set aside.
In a bowl, place your cooked quinoa and top with a sprinkle of furikake. Add your steamed zucchini roll ups, top with a little sesame seed oil and dash of toasted sesame seeds. Add your fresh salmon sashimi, top with a little diced green onions and enjoy!
Prep time: 10 minutes
Cook Time: 15 minutes