NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild-caught salmon

0.25 cup Cooked brown rice

0.5 cup Cauliflower rice

0.25 cup Shelled edamame

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Lime juice

0.25 tsp Fresh ginger

0.25 tsp Garlic powder

0.5 cup Cucumber

1 tsp Sesame seeds

1 tbsp Green onion

PREPARATION

• 1

  Prepare the marinade by whisking together the tamari, toasted sesame oil, rice vinegar, lime juice, grated fresh ginger, and garlic powder in a medium glass bowl.

• 2

  Slice the wild-caught salmon into uniform half-inch cubes and gently fold them into the marinade; cover and refrigerate for 10 to 15 minutes to allow the flavors to penetrate.

• 3

  Steam the cauliflower rice in a small pan with a splash of water until just tender, then combine it with the warm cooked brown rice to create a high-volume, nutrient-dense base.

• 4

  Dice the cucumber into small pieces and thinly slice the green onions on a diagonal.

• 5

  Thaw the shelled edamame if frozen by rinsing under warm water and patting dry.

• 6

  Assemble the bowl by layering the rice blend at the bottom, then topping with the marinated salmon, edamame, and diced cucumber.

• 7

  Drizzle any remaining marinade from the salmon bowl over the top and garnish with sesame seeds and sliced green onions.