Rice Bowl with Vegan Carrot Salmon and Sesame Chili Dressing

Ingredients

• 2 large carrots (300 g)
• 0.5 sheet Nori seaweed
• 4 tbsp sesame oil
• 0.25 tsp smoked paprika powder
• 2.5 tbsp rice vinegar
• iodized salt (with fluoride)
• Pepper
• 1 cucumber salad
• 0.5 Red chili pepper
• 2 tbsp tahini (30 g; sesame paste)
• 2 tbsp Soy sauce
• 2 packs reis-fit Express Poké Bowl Rice
• 2 tbsp sesame seeds (30 g)

Instructions

1. 1.

   Clean, peel carrots and slice thinly with a vegetable peeler. Cook carrot slices in lightly boiling water over low heat for 3 minutes. Drain and let cool. Finely chop half of the seaweed sheet for the marination. Mix it with 1 tbsp sesame oil, 1 tbsp water, paprika powder, and ½ tbsp vinegar; season with salt and pepper. Marinate carrot strips in this mixture and leave to rest until serving.

2. 2.

   Wash cucumber, slice thinly. Clean chili pepper, remove seeds, chop into small pieces. Combine cucumber and half the chili with 1 tbsp oil and 1 tbsp vinegar; season with salt and pepper.

3. 3.

   For the dressing mix remaining chili with remaining sesame oil, remaining vinegar, tahini, and soy sauce.

4. 4.

   Gently press the reis-fit Express Poké Bowl Rice packs, open them, place contents in a pan, add 2 tbsp water, and warm over low heat for 2 minutes.

5. 5.

   Fill four bowls with rice, arrange vegan carrot salmon and cucumber salad on top, drizzle dressing, sprinkle sesame seeds and remaining seaweed; serve.