California Roll Rice Salad

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• Ready In: 22 mins
• Serves: 4

Ingredients

• 1  lb  frozen skinless salmon fillet, thawed
•  salt and pepper
• 1⁄4 cup rice vinegar
• 1  tablespoon soy sauce
• 1  teaspoon sugar
• 1  teaspoon  sesame oil
• 4  cups  cooked short-grain rice or 4  cups  jasmine rice
• 1  cucumber, seeded and sliced
• 1  avocado, pitted, peeled, and sliced
• 1  tablespoon  toasted  white sesame seeds

Directions

1. Heat a grill or grill pan to medium.
2. Sprinkle the salmon with salt and pepper. Grill, turning once, until just cooked through, about 8 minutes. Transfer to a cutting board. When cool enough to handle, break into chunks.
3. Meanwhile, in a small bowl, whisk the vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves.
4. Divide the rice, cucumber, avocado, and salmon among 4 serving bowls. Drizzle with the dressing and top with the sesame seeds.