NUTRITION

SERVINGS

INGREDIENTS

6 oz sushi-grade salmon

1 cup cauliflower rice

0.25 cup shelled edamame

0.5 cup cucumber

2 tbsp green onions

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tbsp rice vinegar

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

  Pat the sushi-grade salmon dry with a paper towel and cut into uniform 1/2-inch cubes.

• 2

  In a small glass bowl, whisk together the coconut aminos, toasted sesame oil, rice vinegar, lime juice, sea salt, and black pepper to create the marinade.

• 3

  Add the salmon cubes to the marinade, tossing gently to ensure every piece is well-coated, then set aside in the refrigerator for 10 minutes.

• 4

  While the salmon marinates, place the cauliflower rice in a skillet over medium heat and sauté for 3-5 minutes until tender and moisture has evaporated.

• 5

  Thinly slice the cucumber into half-moons and finely chop the green onions.

• 6

  Assemble the bowl by placing the warm cauliflower rice at the base, then topping with the marinated salmon, edamame, and sliced cucumbers.

• 7

  Garnish the bowl with fresh green onions and a sprinkle of sesame seeds before serving immediately.