Californian Surf & Turf Rice Sandwich

A healthy, fresh sandwich blending tender pork, grilled salmon and trout, layered with seasoned sushi rice and crisp veggies. Inspired by Californian flavors, it's a nutritious twist on classic surf and turf.

Steps

1. Marinate pork slices with soy sauce, a pinch of salt, and pepper for 10 minutes. 2. Heat olive oil in a skillet over medium heat. Cook pork slices until browned and cooked through, about 3 minutes per side. Set aside. 3. Season salmon and trout fillets lightly with salt, pepper, and lemon juice. 4. In the same skillet, grill salmon and trout fillets for 2-3 minutes per side until just cooked. Flake into bite-sized pieces. 5. Mix sushi rice with Greek yogurt and a bit more lemon juice for creaminess. 6. Slice the sandwich bun horizontally and lightly toast if desired. 7. Spread the creamy rice mixture on the bottom half of the bun. 8. Layer baby spinach, cucumber slices, pork, flaked salmon, trout, and avocado slices. 9. Garnish with fresh dill or cilantro. 10. Close the sandwich with the top half of the bun and serve immediately.

100g lean pork tenderloin, thinly sliced 50g fresh salmon fillet 50g fresh trout fillet 1/2 cup cooked sushi rice (cooled) 1 whole grain sandwich bun or ciabatta roll 1/4 avocado, sliced 1/4 cucumber, thinly sliced Handful of baby spinach 1 tbsp low-fat Greek yogurt 1 tsp lemon juice Salt and pepper to taste 1 tsp olive oil 1 tsp soy sauce (low sodium) Fresh dill or cilantro for garnish