NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

0.25 cup cooked brown rice

0.25 whole avocado

0.5 cup cucumber

2 whole radishes

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp fresh ginger

1 tsp sriracha

1 tbsp Greek yogurt

0.5 sheet nori

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

PREPARATION

• 1

  Dice the salmon fillet into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

  Heat a large non-stick skillet over medium-high heat and sear the salmon cubes for 2-3 minutes per side until golden brown and crispy.

• 3

  In a small glass bowl, whisk together the coconut aminos, rice vinegar, lime juice, and freshly grated ginger to create the zesty glaze.

• 4

  Pour the glaze into the skillet with the salmon, tossing for 30-60 seconds until the liquid reduces and coats the fish in a glossy sheen.

• 5

  In a separate small ramekin, stir together the Greek yogurt and sriracha until perfectly smooth and combined.

• 6

  Assemble the bowl by placing the warm cooked brown rice at the base.

• 7

  Top the rice with the glazed salmon cubes, sliced avocado, diced cucumber, thinly sliced radishes, and torn nori pieces.

• 8

  Finish the bowl by drizzling the spicy yogurt sauce over the top and garnishing with a sprinkle of sesame seeds.