NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

0.5 cup Edamame

0.5 cup Brown rice

0.25 whole Avocado

1 tsp Sesame oil

1 tbsp Tamari

1 tsp Rice vinegar

0.5 tsp Fresh ginger

0.5 cup Cucumber

2 tbsp Green onions

1 sheet Nori seaweed

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cook the brown rice according to package directions or use pre-cooked rice warmed through.

• 2

  In a small glass jar, whisk together the tamari, rice vinegar, grated fresh ginger, and sesame oil to create the dressing.

• 3

  Pat the shrimp dry with a paper towel and season with sea salt and black pepper.

• 4

  Heat a large non-stick skillet over medium-high heat and add the shrimp, cooking for 2-3 minutes per side until pink and opaque.

• 5

  Steam the shelled edamame for 3 minutes until tender and bright green.

• 6

  Thinly slice the cucumber into rounds and the avocado into wedges.

• 7

  Place the cooked brown rice in the center of a wide bowl.

• 8

  Arrange the sautéed shrimp, edamame, cucumber, and avocado in sections around the rice.

• 9

  Drizzle the ginger-tamari dressing evenly over the entire bowl.

• 10

  Garnish with sliced green onions and torn pieces of nori seaweed for a salty crunch.