Everything that's great about sushi, but in a nutrient-packed bowl.
- Total time 45 minutes
- Portion size 4 servings
Sriracha Vinaigrette: In small bowl, whisk together vinegar, sriracha, honey, sesame oil and salt; gradually whisk in canola oil in thin steady stream.
Bowls: In bowl, toss fish with 1/4 cup of the Sriracha Vinaigrette; cover and refrigerate for 30 minutes.
Meanwhile, in saucepan, bring farro and 4 1/2 cups water to boil over high heat; reduce heat to medium-low, cover and simmer for 30 minutes. Drain.
Divide farro, fish, arugula, cucumbers, radishes (if using) and avocado among 4 bowls; drizzle each with 4 1/2 tsp of the remaining Sriracha Vinaigrette. Sprinkle with green onions, sesame seeds and seaweed salad (if using).
Test Kitchen Tip: Look for seaweed salad in your supermarket's salad section.
Nutritional facts Per serving: about
- Fibre 8 g
- Sodium 472 mg
- Sugars 5 g
- Protein 34 g
- Calories 756
- Total fat 41 g
- Potassium 721 mg
- Cholesterol 57 mg
- Saturated fat 6 g
- Total carbohydrate 61 g