Ingredients

• 1/4 cup short grain white rice
• 6 ounces tilapia
• 1 green onion
• 1/3 cucumber
• 1/4 avocado
• 1/2 small carrot
• juice of 1/2 lime
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon sesame oil
• Siracha® hot sauce to taste
• 1 tablespoon mayonnaise
• nori sheet 4 x 4 inches
• 1 teaspoon rice vinegar
• 1 teaspoon sesame seeds

Preparation

1. Cook rice according to package instructions.
2. Cut fish into bite sized pieces. Very lightly poach fish in a non-stick pan using a small amount of water. Do not overcook. Drain and let cool.
3. Thinly slice green onion; cube cucumber and avocado; and shred carrot.
4. Combine fish in a bowl with green onion, lime juice, low-sodium soy sauce and sesame oil. Marinate for 10 minutes.
5. Mix hot sauce into mayonnaise.
6. Cut nori sheet into small pieces. Mix nori pieces and rice vinegar into the cooked rice. Divide into two serving bowls. Let cool for 10 minutes.
7. Top each rice bowl evenly with cucumber, avocado, carrot, fish mixture and spicy mayo. Sprinkle with sesame seeds.

Helpful hints

• Substitute a different type of fish per preference, like tuna or salmon.
• Bluefin tuna and farm-raised salmon are lower in potassium than wild salmon or yellowfin tuna.