NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked white rice

1 cup Cauliflower rice

0.25 cup Shelled edamame

0.5 cup Cucumber

1 tbsp Rice vinegar

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sheet Nori seaweed

1 stalk Green onion

PREPARATION

• 1

  Season the salmon fillet with sea salt and black pepper on all sides.

• 2

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

• 3

  In a separate small pan, lightly sauté the cauliflower rice for 3 minutes until tender, then fold in the cooked white rice and a splash of rice vinegar.

• 4

  Whisk together the remaining rice vinegar, coconut aminos, toasted sesame oil, and grated fresh ginger in a small bowl to create the dressing.

• 5

  Thinly slice the cucumber and green onion, and cut the nori sheet into thin strips.

• 6

  Assemble the bowl by placing the rice mixture at the base, topping with the seared salmon, edamame, cucumber, and nori strips.

• 7

  Drizzle the ginger-soy dressing over the top and garnish with sliced green onions before serving.