NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.13 cup Brown sushi rice

0.13 whole Avocado

0.5 cup Cucumber

0.25 cup Edamame

0.5 tsp Sesame seeds

1 tbsp Tamari

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sheet Nori

PREPARATION

• 1

  Rinse the brown sushi rice and cook according to package instructions until tender and slightly sticky.

• 2

  While the rice cooks, season the salmon fillet on both sides with sea salt and black pepper.

• 3

  Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is cooked through.

• 4

  In a small bowl, whisk together the tamari and rice vinegar to create a simple dressing.

• 5

  Slice the cucumber into thin rounds and pit the avocado, slicing it into thin wedges.

• 6

  Steam the shelled edamame for 2 minutes until bright green and tender.

• 7

  Place the cooked rice in the center of a bowl and top with the seared salmon, cucumber slices, avocado, and edamame.

• 8

  Drizzle the tamari dressing over the bowl and garnish with toasted sesame seeds and shredded nori strips.