NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

0.25 cup cooked jasmine rice

0.25 whole avocado

0.5 cup cucumber

1 tsp avocado oil

1 sheet nori

1 tsp tamari

0.5 tsp sriracha

0.25 tsp sesame seeds

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

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

• 3

  Place the salmon in the hot skillet and sear for 4 to 5 minutes until the skin-side is golden and very crisp.

• 4

  Carefully flip the salmon and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 5

  Remove the salmon from the heat and flake it into large, bite-sized chunks.

• 6

  Using a small bowl or a ring mold, layer the cooked jasmine rice at the bottom, followed by the diced cucumber and diced avocado.

• 7

  Top the stack with the flaked salmon and gently press down with the back of a spoon to ensure the layers hold together.

• 8

  Carefully invert the stack onto a plate and serve with nori sheets, drizzling with tamari and sriracha before garnishing with sesame seeds.