Rice-Less Sushi Cucumber Salad

Growing up in Hawaii, there is a huge Japanese influence on food so sushi was a weekly staple in my diet. I love the blend of flavors in this dish because it reminds me of my childhood, but much healthier and robust in nutrients. The mix of salmon, edamame and greek yogurt will ensure that you’ll get enough protein to feel satiated as well.

Ingredients:

1/2 lb salmon

2 tbsp teriyaki sauce

2 mini Persian cucumbers, thinly sliced

1/2 red onion, thinly sliced

1/2 cup edamame, shelled

1/2 avocado, diced

1/4 cup Greek yogurt (roughly a big dollop)

1-2 tbsp Sriracha

1-2 tsp coconut aminos

Sprinkle of Furikake

[1] Dice the salmon and marinate in teriyaki sauce for a few minutes.

[2] Transfer to baking dish and bake at 350 degrees until just barely cooked through (doesn’t take long so monitor closely). Let cool to room temperature.

[3] Add salmon, cucumbers, red onion and avocado in a bowl.

[4] Add the rest of the ingredients and stir to combine.

Note: Add more Sriracha and coconut aminos to taste if it needs it.

[5] Serve immediately which won’t be a problem. Enjoy!