NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.25 cup Cooked sushi rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 tbsp Sliced radishes

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 sheet Nori seaweed

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and add the toasted sesame oil.

• 3

  Place the salmon in the skillet skin-side down (if applicable) and sear for 4 to 5 minutes until the skin is crispy.

• 4

  Flip the salmon and cook for another 3 to 4 minutes until the interior is just opaque and flakes easily.

• 5

  While the salmon cooks, whisk together the coconut aminos and rice vinegar in a small bowl to create a glaze.

• 6

  Place the warm cooked sushi rice in the base of a serving bowl.

• 7

  Flake the cooked salmon into large, bite-sized pieces and arrange them on top of the rice.

• 8

  Add the shelled edamame, sliced cucumber, and radishes to the bowl in neat sections.

• 9

  Tear the nori seaweed sheet into thin strips and tuck them into the side of the bowl.

• 10

  Drizzle the coconut amino glaze over the salmon and vegetables, then garnish with toasted sesame seeds.