Name: Deconstructed Sushi Rice Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 4.5 oz Salmon fillet; 0.5 cup Cauliflower rice; 0.25 cup Brown rice, cooked; 0.5 cup Edamame, shelled; 2 tbsp Avocado, diced; 1 tbsp Coconut aminos; 1 tsp Toasted sesame oil; 0.25 cup Cucumber, sliced; 2 whole Radishes, sliced; 1 sheet Nori seaweed, shredded; 1 tsp Rice vinegar; 0.13 tsp Sea salt; 0.13 tsp Black pepper

Nutrition

Per serving

539 calories

Protein: 39g; 28% of calories
Carbs: 30g; 22% of calories
Fat: 31g; 50% of calories

Instructions

Prep 10 min · Cook 10 min

Pat the salmon fillet dry and season both sides with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat with a drizzle of water or a tiny drop of oil. Place salmon skin-side down (if applicable) and sear for 4-5 minutes per side until golden and cooked through.
In a separate small pan, lightly sauté the cauliflower rice for 3 minutes until tender. Transfer to a bowl and mix with the warm cooked brown rice and rice vinegar.
Steam the shelled edamame for 2 minutes until bright green and tender.
Assemble the bowl by placing the rice mixture at the base. Top with the seared salmon, edamame, sliced cucumber, radishes, and diced avocado.
Drizzle the entire bowl with toasted sesame oil and coconut aminos.
Garnish with shredded nori seaweed before serving.

Nutrition

Ingredients

Instructions

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