NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked sushi rice

1 tbsp Rice vinegar

0.25 whole Avocado

0.5 cup Cucumber

2 whole Radishes

1 sheet Nori seaweed

1 tbsp Coconut aminos

1 tsp Fresh ginger

0.5 tsp Sesame seeds

1 tsp Avocado oil

0.25 tsp Sea salt

PREPARATION

• 1

  Prepare the sushi rice according to package instructions and measure out 0.25 cup of the cooked grains.

• 2

  In a small bowl, fold the rice vinegar into the warm cooked rice until it is evenly distributed.

• 3

  Season the salmon fillet with sea salt and heat the avocado oil in a non-stick skillet over medium-high heat.

• 4

  Place the salmon in the skillet skin-side down and sear for 4 minutes until the skin is golden and crispy.

• 5

  Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque.

• 6

  While the salmon rests, thinly slice the cucumber, radishes, and avocado into bite-sized pieces.

• 7

  Cut the nori sheet into thin ribbons using kitchen shears or a sharp knife.

• 8

  Assemble the bowl by placing the seasoned rice at the base and topping it with the warm seared salmon.

• 9

  Arrange the sliced cucumber, radishes, avocado, and nori ribbons around the protein.

• 10

  Drizzle the bowl with coconut aminos, garnish with freshly grated ginger, and finish with a sprinkle of sesame seeds.