NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked white rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 whole Radishes

1 sheet Nori

1 tbsp Rice vinegar

1 tbsp Tamari

0.5 tsp Sesame oil

0.5 tsp Grated ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the salmon fillet evenly with sea salt and black pepper.

• 2

  Heat a non-stick skillet over medium-high heat with the sesame oil and sear the salmon for 4-5 minutes per side until the edges are golden and the center is cooked through.

• 3

  In a small bowl, whisk together the tamari, half of the rice vinegar, and the grated ginger to create the glaze.

• 4

  In a separate bowl, toss the warm cooked rice with the remaining rice vinegar.

• 5

  Slice the cooked salmon into bite-sized pieces or leave it whole as a fillet.

• 6

  Assemble the bowl by placing the rice at the bottom and topping it with the salmon, sliced cucumber, radishes, and shelled edamame.

• 7

  Drizzle the ginger-tamari glaze over the entire bowl and garnish with thinly sliced strips of nori.