SALMON SUSHI BOWL 2 cups cooked brown rice 1/4 cup rice vinegar 2 tablespoons sugar 1/8 teaspoon salt 12 ounces drained salmon (canned), fluff with fork 2 – 2oz. avocado minis or 1 avocado sliced 1 medium cucumber sliced (optional) 2 cups shredded carrots 0.4 oz. roasted seaweed = 2 sheets crumbled Dressing: 4 tablespoons coconut aminos (lower-sodium soy sauce sub) 2 tablespoons sriracha (or sweet chili paste - watch sodium) 2 tablespoons fresh lemon juice = 1 lemon squeezed Cook brown rice if not cooked yet. Heat in microwave vinegar, sugar and salt for 30 sec. Mix until sugar is dissolved. Slice cucumber, shred carrots Mix vinegar and sugar liquid with brown rice, fluffing as stirring. Divid into 4 bowls. Split on top of rice bowls salmon, cucumber, carrots, avocado and seaweed. Mix dressing ingredients together and pour over bowls or leave on side. VARIATIONS: can substitute chicken or sautéed tofu for salmon. Also can add in handful deep green lettuce on top of rice.