#deliciousingredients

[sumimimimi]

This recipe for a Sushi Bowl with Salmon lets you enjoy the flavors of sushi in a bowl. It's quick and easy, and the ingredients taste great.

Ingredients: 2 cups sushi rice, cooked. 200g fresh salmon, thinly sliced. 1 avocado, sliced. 1 cucumber, julienned. 1 carrot, julienned. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 teaspoon sesame seeds. 1 nori sheet, shredded.

Instructions: Add rice vinegar, soy sauce, and sesame oil to a small bowl. Mix them together to make the dressing. Set out bowls to serve the cooked sushi rice. Slice the avocado, cucumber, carrot, and salmon and put them on top of the rice. Spread the dressing out over the bowls. Put sesame seeds and torn nori on top of the dish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Picom 3D

[karruecheisfat]

A delightful and flavorful salad featuring the smoky goodness of roasted poblano peppers, sweet corn, tender grilled chicken, and fresh greens. The zesty lime dressing ties all the flavors together perfectly.

Ingredients: 2 boneless, skinless chicken breasts. 2 poblano peppers, roasted, peeled, and chopped. 1 cup sweet corn kernels fresh or frozen. 1 red onion, thinly sliced. 1/2 cup cherry tomatoes, halved. 4 cups mixed greens e.g., lettuce, spinach. 1/4 cup cilantro leaves, chopped. 1/4 cup crumbled queso fresco or feta cheese. 2 tablespoons olive oil. 1 lime, juiced. Salt and pepper to taste.

Instructions: Preheat your grill or stovetop burner to high heat for roasting poblano peppers. Rub chicken breasts with olive oil, season with salt and pepper, and grill for 6-8 minutes per side or until cooked through. Let rest, then slice into thin strips. Place poblano peppers directly on the grill or over a gas burner flame until charred and blistered, turning occasionally. Transfer to a plastic bag, seal, and let steam for 10 minutes. Peel off the skin, remove seeds, and chop. In a large bowl, combine the roasted poblano peppers, sweet corn, red onion, cherry tomatoes, mixed greens, and cilantro. Add the sliced chicken strips to the salad. In a small bowl, whisk together lime juice and olive oil. Season with salt and pepper to taste. Drizzle the dressing over the salad and toss gently to combine. Sprinkle crumbled queso fresco or feta cheese on top. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

The Kraken Effect

[sparkledup]

New Nest Ingredients for 3/2/2015 🎶💖🔨🔩🎨🐬🌟👍#artmakin #deliciousingredients (at City of Somerville (Official))