Summer meal Bowls!

Entrees, Recipe

May 27, 2021

SPIRALIZED SUMMER ROLL BOWLS WITH HOISIN PEANUT SAUCE

INGREDIENTS

For the Hoisin Peanut Sauce:

  • 2 tbsp creamy peanut butter
  • 2 teaspoons reduced-sodium soy sauce*
  • 1 tablespoons hoisin sauce*
  • 1 teaspoons sriracha
  • 1/2 teaspoon grated ginger
  • 4 tablespoons warm water, to thin

For the Bowls:

  • 24 jumbo peeled and cooked shrimp
  • 2 large English cucumbers
  • 1 thick carrot, I used 8 oz
  • 1 cup shredded red cabbage
  • 2 tbsp cilantro leaves
  • 12 basil leaves
  • 12 mint leaves
  • 2 tbsp chopped peanuts

INSTRUCTIONS

  • Mix all the sauce ingredients in a small bowl and refrigerate until ready to use.
  • Spiralize the cucumbers and carrots, then cut into 6-inch lengths. Divide the cucumbers, carrot, red cabbage between 4 bowls. Top each with 6 shrimp, 2 tbsp peanut dressing, fresh herbs and chopped peanuts.
Serving: 1bowl, Calories: 164kcal, Carbohydrates: 15g, Protein: 12g, Fat: 7g, Cholesterol: 65mg, Sodium: 382mg, Fiber: 4g, Sugar: 6g

SEATTLE ASIAN SALMON BOWLS

INGREDIENTS

For 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

INSTRUCTIONS

  • Combine the vinaigrette ingredients in a bowl and set aside.  Heat rice and keep warm.
  • Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray.
  • When hot sear salmon, around 2 – 4 minutes per side (depending on the thickness of the fish).
  • Split rice into four bowls equally, 1/2 cup each.
  • Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts.
  • Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori.
  • Serve immediately.

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