Sesame Ginger Rice Bowls with Mackerel
This refreshing Sesame Ginger Rice Bowl with Mackerel is jam-packed with cucumbers, avocado, carrots, canned mackerel, and sesame ginger dressing.
Servings: 1
Ingredients
- 1 cup cooked rice, or grain of your choice
- 1 can of King Oscar Mackerel in Extra Virgin Olive Oil, drained
- 1 cup roughly chopped cucumber
- 1/2 avocado, sliced or chopped
- 1 carrot, ribboned or grated To ribbon carrots, or even cucumbers, use a vegetable peeler and peel vertically in long strokes.
- 1 scallion, thinly sliced
- 1 tsp sesame oil
- 1 TBSP low-sodium soy sauce
- 1/2 tsp grated fresh ginger
- Drizzle of Sriracha sauce
- Sesame seeds
Instructions
- In a small bowl, mix together the sesame oil, soy sauce, and ginger. Whisk it with a fork until it's well blended; set aside.
- Cook rice as per the packages instructions. (You'll only be using 1 cup of cooked rice, so any extra rice can be stored in the fridge for other purposes, or for another bowl of this good stuff the following day.)
- Once the rice is cooked, transfer 1 cup of it to a bowl. Top the rice with chopped cucumbers, avocado, carrots, flaked mackerel, and scallions. Drizzle the sesame ginger dressing over the bowl, and garnish with scallions. Squeeze a bit of Sriracha on there for some heat, and enjoy!