Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 ounce Salmon fillet; 0.2 cup Cooked sushi rice; 0.4 cup Shelled edamame; 0.5 cup Cucumber; 2 whole Radishes; 1 tbsp Rice vinegar; 1 tbsp Coconut aminos; 1 tsp Fresh ginger; 1 sheet Nori; 0.5 tsp Sesame seeds; 0.1 whole Avocado; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Avocado oil

Nutrition

Per serving

518 calories

Protein: 41g; 32% of calories
Carbs: 29g; 22% of calories
Fat: 26g; 46% of calories

Instructions

Prep 10 min · Cook 10 min

Warm the cooked sushi rice in a small bowl and set aside.
Whisk together the rice vinegar, coconut aminos, and grated fresh ginger in a small ramekin to create the dressing.
Pat the salmon fillet dry with a paper towel and season both sides with the sea salt and black pepper.
Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the edges are crispy and the center is flaky.
Thinly slice the cucumber into half-moons and the radishes into rounds, then dice the avocado.
Place the warm rice in the base of a bowl and arrange the seared salmon, edamame, cucumber, radishes, and avocado on top.
Drizzle the ginger dressing over the ingredients and finish with crumbled nori and a sprinkle of sesame seeds.

Nutrition

Ingredients

Instructions

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