NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon

0.13 cup Jasmine rice

0.33 cup Edamame

0.5 cup Cucumber

2 tbsp Radish

1 tbsp Tamari

0.25 tsp Sesame oil

1 tbsp Lime juice

0.5 tsp Fresh ginger

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Prepare the jasmine rice according to package instructions and set aside to cool slightly.

• 2

  Slice the sushi-grade salmon into 1/2-inch cubes and place them in a medium glass mixing bowl.

• 3

  In a small jar or bowl, whisk together the tamari, sesame oil, lime juice, grated fresh ginger, sea salt, and black pepper until well combined.

• 4

  Pour the marinade over the salmon cubes and toss gently to coat, allowing it to sit for 5-10 minutes in the refrigerator.

• 5

  Thinly slice the cucumber into half-moons and the radishes into rounds.

• 6

  Assemble the bowl by placing the cooked rice at the base, then top with the marinated salmon, shelled edamame, cucumber slices, and radishes.

• 7

  Drizzle any remaining marinade from the salmon bowl over the top and garnish with sesame seeds before serving.