Salmon bento bowl

Eating out of bowls is not as formal, but it's so much better than a plate. Balancing protein, carbs, and fat is really easy by just throwing the ingredients into a bowl while maintaining a general theme. Usually it depends on what I have leftover in the fridge, and if I don't have easy protein ready usually I throw a poached or fried egg on top. Craving lighter flavors for the summer? This Japanese inspired bowl is just for you.

Salmon: (can be prepared ahead of time)
1 salmon filet (I used sockeye)
1/2 tsp. miso paste
Drop of sesame oil
Splash of soy sauce
Lemon juice

Bowl:
3/4 cup of cooked quinoa
1 sheet of nori
1 shredded small sized carrot (I used a bright green rainbow version)
1/2 sliced avocado
1/8 sliced English cucumber
Sesame seeds

Dressing:
Rice vinegar
Lemon juice
Drop of sesame oil

1. Set your oven to bake on 350, clean your fish, and set aside on a baking sheet.
2. Mix the miso paste, seasme oil, and soy sauce together.
3. Squeeze some lemon over the fish, but not too much.
4. Spread the miso mix on top, and allow to cook approximately 20 minutes.
5. Line a bowl with your sheet of nori and fill the bottom with quinoa.
6. Arrange the vegetables and fish on top of the quinoa.
7. Sprinkle on sesame seeds and extra shredded nori if you would like.
8. Mix together ingredients for dressing and pour on top of bowl.
9. Enjoy with chopsticks, and be sure to leave some of the filling to wrap up the nori into a mini sushi roll.