1 roasted seaweed sheet (such as SeaSnax), crumbled (optional)
Calories per serving 444
Fat per serving 23g
Saturated fat per serving 3g
Cholesterol per serving 37mg
Fiber per serving 6g
Protein per serving 22g
Carbohydrates per serving 39g
Sodium per serving 907mg
Iron per serving 3mg
Calcium per serving 55mg
How to Make It
For the quick pickles: Combine 1/3 cup each water and unseasoned rice vinegar, 2 Tbsp. honey, and 1 tsp. kosher salt in a pan. Bring to a simmer; stir until honey and salt dissolve. Pour over 1 cup thinly sliced cucumbers; let stand 10 minutes. Cover and chill until ready to use.
For the rice vinaigrette: Whisk together 1/4 cup pickling liquid from quick pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover; keep at room temperature.
For the asparagus: Sauté 8 oz. asparagus in 2 tsp. grapeseed oil until tender. Chop; toss with 1/2 tsp. toasted sesame oil.
For the mushrooms: Sauté 8 oz. trimmed, chopped oyster mushrooms with 1/2 tsp. grated fresh garlic and 1/2 tsp. minced fresh ginger in 1 Tbsp. grapeseed oil until tender. Toss with 1 tsp. toasted sesame oil.
Sprinkle rice with salt and arrange with salmon, asparagus, mushrooms, carrot, and pickles in a bowl. Drizzle with vinaigrette and sprinkle with crumbled seaweed, if desired.
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