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Sushi is delicious and it can be easy to recreate the flavors at home with a simple swap: smoked salmon. Rich avocado and salmon, crunchy cucumbers, salty seaweed, and pickled onions pair perfectly with this sweet wasabi dressing. Using all the essentials of a regular sushi roll, this bowl makes for a quick lunch and if you have leftover rice then there's no cooking involved!
Finely slice the red onion and submerge in a jar with sugar and the equal parts water and vinegar. Leave minimum 1 hour but best overnight. These will last in the fridge up to 30 days.
Cook rice to package instructions and allow to cool to room temperature.
Combine wasabi, honey, soy sauce, rice vinegar, sesame oil, and water in a small bowl. Mix until the dressing is smooth and set aside.
Slice your cucumber into thin rounds and seaweed sheet into fine strips. Open and dice your avocado.
Layer the cooled rice, smoked salmon, cucumber, seaweed, avocado, and pickled onions in a serving bowl. Top with the sweet wasabi dressing and sesame seeds. Serve.
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