NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.25 cup Cooked jasmine rice

1 tsp Avocado oil

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Avocado

0.5 cup Cucumber

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Sesame seeds

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season all sides with smoked paprika, garlic powder, sea salt, and black pepper.

• 2

  Heat half of the avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the edges are crisp and the center is flaky.

• 3

  Remove the salmon from the skillet and set it aside to rest.

• 4

  Add the remaining avocado oil to the same skillet and press the cooked jasmine rice into a flat, even layer.

• 5

  Fry the rice undisturbed for 3-4 minutes until the bottom forms a golden, crunchy crust, then carefully break it into large chunks.

• 6

  In a small bowl, whisk together the coconut aminos and rice vinegar to create a light dressing.

• 7

  Slice the cucumber into thin rounds and dice the avocado into small cubes.

• 8

  Assemble the bowl by placing the crispy rice at the base and topping it with the seared salmon, cucumber slices, and avocado.

• 9

  Drizzle the prepared dressing over the entire bowl and garnish with sesame seeds before serving.