Combine rice, water, and orange juice in a microwave-safe medium bowl. Microwave on HIGH 5 minutes or until liquid is absorbed. Let stand 5 minutes; fluff with a fork.
Bowls are boring—swap out the dish for half a coconut! This recipe is perfect for two and uses sustainably sourced sushi-grade salmon.
Servings and Ingredients
|½ c. Hy-Vee instant long-grain white rice|
|¼ c. water|
|¼ c. fresh orange juice|
|½ c. Hy-Vee coconut water|
|2 tbsp. Full Circle Market organic coconut sugar|
|2 tbsp. ponzu sauce|
|1 ½ tbsp. white balsamic vinegar|
|2 (4-oz.) Hy-Vee Seafood sockeye salmon fillets, skin removed, cut into bite-size pieces|
|1 large fresh coconut, split; for serving|
|1 c. baby arugula|
|½ c. cucumber, cut into ribbons|
|½ c. carrots, spiralized|
|1 avocado, seeded, peeled, and diced|
|½ c. Hy-Vee Deli Counter seaweed salad|
|White sesame seeds, for garnish|
|¼ c. cilantro-avocado yogurt dressing, for serving|
Things To Grab
- Microwave-safe bowl
- Meat thermometer
- Medium skillet
Whisk together coconut water, coconut sugar, ponzu sauce, and balsamic vinegar in a medium skillet. Simmer mixture over medium heat for 4 minutes or until mixture begins to thicken. Add salmon; simmer for 8 to 10 minutes or until salmon flakes easily with a fork (145 degrees). Remove salmon from skillet; cool slightly. Set remaining sauce aside for brushing.
To serve, divide rice between coconut halves. Arrange salmon pieces, arugula, cucumber ribbons, carrot, avocado, and seaweed salad on rice in coconut bowls. Sprinkle with sesame seeds. Brush salmon with remaining sauce, if desired. Serve with dressing.
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 65mg
- Sodium: 1310mg
- Total Carbohydrates: 58g
- Protein: 29g