NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.25 cup cooked sushi rice

0.5 cup shelled edamame

0.5 cup sliced cucumber

2 whole radishes

1 tbsp tamari

1 tbsp rice vinegar

0.5 tsp sesame oil

0.5 tsp grated fresh ginger

1 sheet nori

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prepare the sushi rice according to package instructions and stir in 0.5 tablespoons of rice vinegar while it is still warm.

• 2

  Pat the salmon fillet dry with a paper towel, season with sea salt and black pepper, and cut it into 1-inch cubes.

• 3

  Heat the sesame oil in a non-stick skillet over medium-high heat and sear the salmon cubes for 2-3 minutes per side until a golden crust forms.

• 4

  In a small bowl, whisk together the tamari, grated fresh ginger, and the remaining 0.5 tablespoons of rice vinegar to create the glaze.

• 5

  Pour the glaze into the skillet with the salmon during the last 30 seconds of cooking, tossing the cubes until they are sticky and fragrant.

• 6

  Assemble the bowl by placing the seasoned rice at the base and arranging the glazed salmon, edamame, cucumber, and thinly sliced radishes on top.

• 7

  Finely shred the nori sheet and sprinkle it over the bowl for a savory crunch before serving.