Salmon, cucumber and sesame cottage cheese bowl
8 min · 38 g protein · 324 cals / serving
A small, cool lunch bowl in the spirit of sushi: a little seasoned rice, a scoop of cottage cheese, flaked salmon dressed with soy and rice vinegar, lots of thin cucumber, toasted sesame and torn nori. Soft, salty and fresh, and ready in five minutes from a can.
Ingredients
- 3/4 cup cooked white rice, leftover is fine, warmed or at room temperature
Dressing
- 1 tbsp rice vinegar
- about 5 oz drained (1 large or 1 1/2 small cans) canned salmon, skinless and boneless, or leftover baked salmon
Dressing
- 2 tsp reduced sodium soy sauce
- 1/2 tsp sesame oil
- 1 cup cottage cheese (1%), low-fat
- 1/2 cucumber, very thinly sliced
- 1 green onion, thinly sliced
- 1 1/2 tsp toasted sesame seeds
- 1 sheet nori, torn or snipped into strips
Steps
- Stir half the rice vinegar into the rice and divide between two small bowls.
- Flake the salmon into a bowl with a fork and toss with the soy sauce, sesame oil and the rest of the vinegar.
- Add a scoop of cottage cheese to each bowl, then the salmon, a fan of cucumber, the green onion, sesame seeds and nori. Eat straight away, mixing as you go.
Good to know
Can I use fresh salmon?
Yes. A 190 g raw fillet, baked or poached until it flakes and reaches 145°F, gives about 150 g to flake in; leftover salmon from last night's dinner is ideal. Fresh wild salmon gives about the same score.
Cottage cheese with soy sauce?
It works the way cream cheese does in a salmon roll: salty, creamy and mild. If the curds put you off, blend the cottage cheese smooth first.
Make it without rice?
Leave the rice out and add more cucumber. It becomes a lighter plate at about 83 instead of 72.
Alternatives
Per
- Calories
- 93
- Protein
- (48%)
- 11 g
- Fat
- (23%)
- 2 g
- Carbohydrates
- (30%)
- 7 g
- of which sugar
- 1 g
- Fiber
- <1 g
- Sodium
- 328 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 648 kcal goes into the pot and 705 g of ingredients comes out as about 700 g of food: 93 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.