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Ambassador [Associate]
Ambassador [Associate]
  • 704 calories
  • 40 min
  • 4 servings


  • 2 avocados
  • 1 English cucumber
  • 2 cloves garlic
  • 2 (1 inch) pieces ginger root
  • 1 small bunch green onions (scallions)
  • 1 cup jasmine rice
  • 2 (4 oz) pkgs smoked salmon
  • 1 (8 oz) pkg sugar snap peas
  • 1 yellow bell pepper
  • brown sugar
  • chili powder
  • mayonnaise
  • rice vinegar
  • salt
  • sesame seeds
  • soy sauce
  • toasted sesame oil


  1. Wash and dry the fresh produce.
    • 2 (1 inch) pieces ginger root
    • 1 small bunch green onions (scallions)
    • 1 yellow bell pepper
    • 1 English cucumber
    • 1 (8 oz) pkg sugar snap peas
    • 2 avocados
  2. Peel and grate or mince ginger; transfer to a small saucepan.
  3. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to the saucepan with the ginger. Add water and salt; bring the mixture to a boil over high heat.
    • 1 cup jasmine rice
    • 2 cup water
    • ¼ tsp salt
  4. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  5. Meanwhile, peel and mince garlic; transfer to a medium bowl along with mayo and whisk to combine.
    • 2 cloves garlic
    • ½ cup mayonnaise
  6. Trim and thinly slice green onions; add to the bowl with the mayo.
  7. Trim, seed, and small dice bell pepper; add to the bowl.
  8. Chop or tear salmon into small pieces and add to the bowl. Stir to combine the salmon mixture and set aside.
    • 2 (4 oz) pkgs smoked salmon
  9. Place sesame seeds, oil, vinegar, soy sauce, sugar, chili powder, and salt in a large bowl. Whisk to combine the dressing.
    • 1 tbsp sesame seeds
    • 2 tsp toasted sesame oil
    • 2 tsp rice vinegar
    • 2 tsp soy sauce
    • 1 tsp brown sugar
    • ½ tsp chili powder
    • ⅛ tsp salt
  10. Trim and medium dice cucumber; add to the bowl with the dressing.
  11. Cut the snap peas crosswise into ¼-inch pieces; add to the bowl.
  12. Uncover the rice and fluff with a fork. Add vinegar and sugar; stir to combine, then spread the rice out on a baking sheet pan to cool, about 5 minutes.
    • 1 tsp rice vinegar
    • ½ tsp brown sugar
  13. Meanwhile, halve and pit the avocados; scoop out flesh with a spoon and medium dice. Add to the bowl with the other veggies and gently stir to combine the salad.
  14. Place a ⅓-cup of the salmon mixture in a small cup or bowl; top with a ½-cup of rice and press gently to secure. Once the stack is complete, flip the cup or bowl onto a plate; tap on the bottom to loosen the stack. If the rice is sticking, run a knife around the edge before flipping.
  15. Repeat with remaining salmon mixture and rice, creating 2 stacks per plate.
  16. To serve, divide salad between plates and enjoy!

Nutrition per Serving

Net Carbs


  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • small saucepan
  • stirring spoon
  • whisk or fork