NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Salmon fillet

0.5 cup Cooked jasmine rice

1 large Egg

0.25 cup Shelled edamame

0.5 cup Cucumber

2 medium Radishes

1 sheet Nori

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 6.5 minutes for a jammy yolk.

• 2

  Immediately transfer the egg to an ice bath to stop the cooking process, then peel and slice in half.

• 3

  Season the salmon fillet with sea salt and black pepper.

• 4

  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 golden and cooked through.

• 5

  Steam the edamame until tender and slice the cucumber and radishes into thin rounds.

• 6

  In a small bowl, whisk together the coconut aminos and rice vinegar to create a light dressing.

• 7

  Assemble the bowl by placing the cooked rice at the base, then topping with the seared salmon, soft-boiled egg, edamame, cucumber, and radishes.

• 8

  Tear the nori sheet into small strips and garnish the bowl before drizzling with the prepared dressing.