NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup cooked short-grain white rice

0.33 cup shelled edamame

0.25 cup cucumber

2 medium radishes

1 tsp rice vinegar

1 tsp coconut aminos

0.5 tsp sriracha

0 tsp toasted sesame oil

1 tsp sesame seeds

1 whole nori sheet

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the toasted sesame oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and golden.

• 3

  While the salmon cooks, place the warm cooked rice in a small bowl and fold in the rice vinegar until well combined.

• 4

  Steam the shelled edamame for 2 minutes until tender and slice the cucumber and radishes into thin rounds.

• 5

  Place the seasoned rice at the bottom of a serving bowl and top with the salmon fillet, either whole or flaked into large chunks.

• 6

  Arrange the edamame, cucumber slices, and radish rounds around the salmon.

• 7

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

• 8

  Drizzle the entire bowl with coconut aminos and sriracha, then garnish with sesame seeds before serving.