disclosure: as co-founder of blog brulee i was compensated by StarKist for their sponsorship of the event. all opinions are my own.
are you ready? cause i’m not.
but it’s here…
the first of the holiday rush has begun.
my son even turned to me after seeing a commercial on TV with a stack of christmas-styled pancakes complete with open-mouthed nutcrackers and asked, “why are they talking about christmas? we haven’t even had halloween yet!” true, son. true.
that green and red and holly that we are seeing sprout up on our store aisles is a foreshadowing of the hurried and busy days that are upon us. everything speeds up at the holidays, doesn’t it. the class parties, the trays of goodies, the potlucks, the family get-togethers, the school concert practices, the travel. so. much.
that’s why i am so thankful for easy and nutritious products, like StarKist tuna and salmon products, especially their StarKist Selects E.V.O.O. line. they’ve packed their yellowfin and albacore tunas and wild caught pink salmon in extra virgin olive oil with just a touch of sea salt, and that’s it. no other preservatives or weird ingredients.
how could we not expect great things from a company that’s celebrating its 100th year!? well, they’ve done several great things, like giving to the non-profit, feed the children, pledging $100,000 plus StarKist products during this anniversary year, and donating lots of food to help support relief efforts in my hometown of houston. they also had the brilliant idea of creating those smart single-serving pouches that are easy to throw in a lunchbag or backpack for a quick, nutritious bite. and they are committed to reducing allergens and simplifying ingredients in their products.
it’s no secret that increasing the amount of seafood we eat is a great idea. more healthy fats, great protein. win-win. and now the shelf-stable seafood pouches and cans from StarKist include some flavored options too, like yellowfin tuna with sun-dried tomatoes, yellowfin tuna with roasted garlic, and yellowfin tuna with lemon dill. all you have to do is pair it with a few veggies and some whole grains, and you’ve got a quick and easy meal that’s on the table in no time… save those hours slaving in the kitchen for thanksgiving day and christmas cookies.
that’s what i’ve done with this salmon sushi bowl with wasabi-turmeric dressing. all i’ve added to the pouch of salmon is rice and veggies (and a quick stir-together homemade dressing).
don’t miss my little how-to video below:
Salmon Sushi Bowl with Wasabi-Turmeric Dressing
To make Dressing:
- 3 tablespoons fresh orange juice
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1/2 tablespoon sesame oil
- 1/4 teaspoon fish sauce optional
- 1/2 teaspoon wasabi powder
- 1/4 teaspoon turmeric
To make Sushi Bowl:
- 1 cup cooked sticky rice
- 1 2.6-ounce pouch StarKist Selects E.V.O.O. Wild-Caught Pink Salmon
- Sliced radish
- Shaved carrot
- Chopped cucumber
- Peeled pitted, sliced avocado
- Chopped green onion
- Sliced Nori Seaweed
- Cooked Edamame
To make Dressing:
- Combine all dressing ingredients; set aside.
To assemble Sushi Bowl:
- Place rice in a bowl. Top with Pink Salmon, radish, carrot, cucumber, avocado, green onion, seaweed, and edamame. Drizzle with Wasabi-Turmeric Dressing as desired.