Sushi Un-Roll with Smoked Salmon and Avocado

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Welcome to the new Avocado A Day Nutrition! First up, a recipe adapted from my very first recipe post. The sushi un-roll is perfect for the home chef. Brown rice is tossed with green onions, pickled ginger and nori, then topped with my favorite sushi fillings - smoked salmon, creamy avocado, crunchy fresh veggies and a spicy sriracha sauce.  Sushi Unroll with Smoked Salmon and Avocado

New Year, new you, new blog :)

Welcome to Avocado A Day Nutrition, my new internet home! You like?

I've wanted a blog with a professional web design basically since I started to blog almost two years ago. Besides the obvious costs involved, not being so technically inclined, the user-friendly blogger program and $30 Etsy template made much more sense. With the switch to wordpress and the gorgeous new design by the creative minds at ByFarr Design here in Columbia, I finally feel like my blog is part of my business!

Since I opened Avocado A Day Nutrition almost 9 months ago, I've been preparing for this relaunch. I'm glad I waited until now because it gave me a chance to settle into the new business, research and brainstorm. Most importantly though, it gave me ample time to figure out branding, a concept I knew absolutely nothing about when I started my business.

When I started my blog, I wrote about anything that struck my interest. When I started my business, I dabbled in a little bit of everything. Mostly, it was because I have many interests, but also, I was afraid to narrow my scope and miss out on potential clients and opportunities.

I still have many interests within the wide world of nutrition. However, over the past few months, I've honed in on what my true area of passion is - helping my clients and readers rediscover the joy of eating with delicious foods, nurturing a healthy relationship with food and by integrating the science of nutrition and psychology.

Sushi Bowl with Sriracha Mayo

On Avocado A Day 2.0, you'll continue to see the same practical nutrition advice and delicious, whole food, plant-centric recipes that get you running to the kitchen. I'll also be delving a little deeper into the intersection between nutrition, mental health and wellbeing. As a dual-major with Psychology, I've always been interested in concepts like mindful and intuitive eating, as well as the impact of specific foods on brain health. I've realized this area is my true passion within nutrition. As I've further integrated these practices into my practice and personal eating habits, I've seen tremendous results. Can't wait to share the knowledge I've gained in mood-enhancing foods, mindfulness and my personal philosophy of joyful eating with you all!

We're still working out a few kinks and I'm busy cleaning up old posts, but I wanted to go ahead and share my first post today. I was too excited to wait!

If you subscribe to email updates through my old site, it should be transferred over in the next couple days. But just be to safe, you might want to sign up again through this feed. And while we're at it, how about everybody signs up for email updates on this blog :) You'll get new posts sent directly to your inbox.

For the next couple days, both sites are up but eventually my archived recipes and posts will only be on this site. Links from the old blog will be redirected here, so no need to repin anything. Also, within about a week, I'll have a page set up where you can shop for my services as well as downloadable nutrition guides and handouts. I'll be expanding my shop with more offerings throughout the year. Still, I hope you'll spend some time checking out my new, easy to use recipe index, resource page, and "About" section.

But for now, just enjoy this gorgeous sushi bowl. My very first recipe post on Avocado 1.0 was a sushi salad, perfect for those of you who, like me, lack the hand-eye coordination to make rolls. It was so delicious, but you'd never know it from that hideous picture! We'll be revisiting that soon...

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This dish embodies my philosophy of joyful eating. It's simple to make, fun to eat and is made with only minimally processed ingredients. For me, this dish brings to mind so many happy food memories - sushi nights with my best girlfriends and the smoked salmon bagels I lived on as a child growing up in NYC. The bowl is packed with mood-enhancing foods, like fatty fish, whole grains and probiotic rich, fermented soy sauce. And of course, there's avocado.

A huge thanks to Brynley and the talented team at ByFarr Design for your hard work on my site, especially around the holidays. It looks incredible! Another big thanks to my family, and husband, aka tech support. To my long-time readers - thank you! Thank you for being a part of this little community through your kind words and comments, sharing my blog with friends, client referrals, pointing out embarrassing typos, sharing your successes with me and for choosing my recipes to nourish yourself and your loved ones.

You all are awesome! May 2015 be your best year yet!

Sushi Un-Roll with Smoked Salmon and Avocado
Author: Rachael Hartley, RD, LD, CDE
Serves: 4
For a fun meal to serve a crowd, make a big batch of the rice and serve with a variety of toppings so everyone can make their own sushi bowl. Cooked shrimp, seared tuna, marinated tofu/tempeh, radishes, shredded carrot and and steamed asparagus would be fun additions.
Ingredients
  • 1 cup short grain brown rice
  • 4 scallions, chopped
  • 2 tablespoons sesame seeds, toasted
  • 2-3 tablespoons naturally brewed soy sauce
  • 2-3 tablespoons pickled ginger, finely chopped
  • 1 package of toasted nori snacks, or two large sheets of nori, toasted
  • 2 cups snow peas, halved
  • 1 cucumber, seeded and julienned
  • 8 ounces smoked salmon, sliced
  • 2 small avocados, halved and sliced
  • 3 tablespoons olive oil mayo or vegan mayo (I used Hampton Creek Just Mayo)
  • 2 tablespoons sriracha
Instructions
  1. Bring 1 1/2 cups water to a boil with 1 cup of brown rice. Cover, reduce heat, and simmer 40 minutes until water is absorbed and rice is tender. Let sit, covered, for 10 minutes. Then uncover and fluff with a fork.
  2. Once rice has cooled to room temperature (I prepped the ingredients as it cooled), combine it with scallions, sesame seeds, soy sauce, ginger, and toasted nori. Add more soy sauce and ginger if desired.
  3. Whisk together sriracha and mayo in a small bowl.
  4. Divide rice between four bowls. Top with snow peas, cucumber, smoked salmon and sliced avocado. Drizzle with spicy sriracha mayo.