Smoked Salmon Sushi Bowls

• 1/2 cup dry rice (sushi rice or any you have)
• water, as called for on rice package
• 1 teaspoon toasted sesame oil
• 1 teaspoon soy sauce
• 1/2 teaspoon rice vinegar
• 4 ounces smoked salmon, flaked into bite-sized pieces
• 1/2 cucumber, diced into wedges
• 1/2 medium carrot, peeled and cut into matchsticks
• 1 avocado, each half removed from peel and sliced
• 1 teaspoon sesame or chia seeds
• fried egg, seaweed strips or shredded spinach, spicy mayo, wasabi, pickled ginger, siracha (optional)

1. Prepare the rice according to the package directions. When the rice is cooked, fluff it with a fork and mix in the sesame oil, soy sauce and vinegar. Taste and adjust the seasoning if necessary.
2. Meanwhile, flake the salmon and prepare the vegetables. Cut the cucumber into fourths lengthwise and slice into wedge-shaped pieces. Peel and julienne the carrot. Scoop each avocado half out of the peel and slice it.
3. To serve, divide the rice between two bowls. Top each with half the salmon, cucumber, carrot and avocado slices. Sprinkle 1/2 teaspoon of sesame or chia seeds over top. Add any additional toppings or garnishes and serve.

rice, water, sesame oil, soy sauce, rice vinegar, salmon, cucumber, carrot, avocado, sesame, egg

Taken from food52.com/recipes/39727-smoked-salmon-sushi-bowls (may not work)