NUTRITION

SERVINGS

INGREDIENTS

5 oz wild-caught salmon fillet

0.5 cup cooked sushi rice

2 tbsp avocado

0.5 cup cucumber

0.25 cup shelled edamame

1 sheet nori seaweed

1 tsp rice vinegar

1 tbsp coconut aminos

1 tsp sesame seeds

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the wild-caught 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 skillet over medium-high heat until shimmering.

• 3

  Place the salmon in the skillet skin-side down and sear for 4 minutes until the skin is crispy, then flip and cook for another 3 minutes until the flesh is just opaque.

• 4

  In a small bowl, gently toss the warm cooked sushi rice with the rice vinegar until well combined and slightly sticky.

• 5

  Dice the avocado, thinly slice the cucumber into half-moons, and use kitchen shears to cut the nori sheet into thin strips.

• 6

  Assemble the bowl by placing the seasoned rice at the base, followed by the seared salmon, diced avocado, cucumber, and shelled edamame.

• 7

  Garnish the bowl with the nori strips and sesame seeds, then drizzle with coconut aminos before serving.