with White Rice & Vegetables
5 each Atlantic Salmon, 4oz portion
5 tsp. Teriyaki Sauce, Kikkoman
5 cups White Rice, Cooked (per package instructions)
1½ tbsp. Rice Vinegar Seasoned
¼ cup Granulated Sugar
5 tsp. Chipotle Mayonnaise
2¾ tsp. Wasabi Powder
¼ cup Sour Cream, Fat Free
¼ tsp. Granulated Garlic
¼ tsp. Lite Soy Sauce
1¼ cup Green Bell Pepper, Julienned
1¼ cup Cucumber, Peeled, Julienned
1¼ cup Fresh Broccoli, Julienned
1¼ cup Fresh Cauliflower, Julienned
1¼ cup Fresh Carrots, Julienned
1¼ cup Fresh Beet, Julienned
1¼ cup Brussels Sprouts, Julienned
1¼ cup Kale, Julienned
1¼ each Avocado, Peeled, Sliced
5 tsp. Green Onion, Diced
1¼ tsp. Sesame Seeds
1. Brush teriyaki sauce over salmon, bake at 375F for 8-10 minutes, or until an internal temperature of 145F is reached.
2. Combine rice vinegar and sugar; stir into cooked white rice.
3. Mix together the wasabi powder, sour cream, garlic, and lite soy sauce to make wasabi cream.
Per serving, place 1 cup of rice in a bowl, top with ¼ cup of each julienned vegetable, place cooked salmon on top of vegetables.
Drizzle chipotle mayonnaise and wasabi cream over salmon, garnish with green onion and sesame seeds.