NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.25 cup cooked sushi rice

1 cup cauliflower rice

0.25 cup shelled edamame

0.5 cup sliced cucumber

1 tbsp tamari

1 tbsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame oil

1 sheet nori

PREPARATION

• 1

  Prepare the sushi rice according to package directions until tender.

• 2

  Steam the cauliflower rice for 3-5 minutes until soft, then fold it into the cooked sushi rice to add volume.

• 3

  Season the salmon fillet on both sides with sea salt and black pepper.

• 4

  Heat sesame oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the edges are golden and crispy.

• 5

  Steam the shelled edamame for 2-3 minutes until bright green.

• 6

  Slice the cucumber into thin rounds and cut the nori sheet into thin strips using kitchen shears.

• 7

  Place the rice and cauliflower mixture into a bowl and top with the seared salmon, edamame, and cucumber.

• 8

  Drizzle the bowl with tamari and rice vinegar, then garnish with the nori strips before serving.