NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Wild-caught salmon fillet

0.25 cup Cooked jasmine rice

0.5 cup Cauliflower rice

0.25 cup Shelled edamame

0.13 whole Avocado

0.25 cup Cucumber

2 medium Radishes

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Fresh ginger

1 sheet Nori seaweed

1 tsp Sesame seeds

0.25 tsp Sea salt

1 tsp Avocado oil

PREPARATION

• 1

  In a small bowl, combine the cooked jasmine rice and steamed cauliflower rice with the rice vinegar, tossing gently to incorporate.

• 2

  Season the salmon fillet evenly with sea salt and freshly grated ginger.

• 3

  Heat avocado oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down (if applicable) and sear for 4-5 minutes per side until the exterior is golden and the center is just opaque.

• 4

  While the salmon cooks, thinly slice the cucumber and radishes, and cut the avocado into small cubes.

• 5

  Transfer the rice mixture to a serving bowl and arrange the sliced cucumber, radishes, shelled edamame, and avocado on top.

• 6

  Flake the cooked salmon or place the whole fillet atop the rice base.

• 7

  Drizzle the entire bowl with coconut aminos and garnish with shredded nori seaweed and toasted sesame seeds.