NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.25 cup Sushi rice

0.25 cup Edamame

1 tsp Avocado oil

0.25 cup Cucumber

2 medium Radishes

1 tbsp Greek yogurt

1 tsp Sriracha

1 tsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 sheet Nori

PREPARATION

• 1

  Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.

• 2

  Heat avocado oil in a non-stick skillet over medium-high heat until shimmering.

• 3

  Place salmon skin-side down in the pan and press firmly with a spatula for 30 seconds to ensure even contact.

• 4

  Sear for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 2 minutes for medium doneness.

• 5

  In a small bowl, whisk together the Greek yogurt and sriracha to create a creamy, spicy drizzle.

• 6

  Toss the cooked sushi rice with rice vinegar and coconut aminos, then place in the center of a serving bowl.

• 7

  Arrange the crispy salmon, sliced cucumber, radishes, and edamame over the rice.

• 8

  Garnish with torn nori sheets and sesame seeds before drizzling with the spicy yogurt sauce.