Name: Deconstructed Sushi Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4.5 oz raw salmon; 1.5 tbsp dry sushi rice; 0.5 cup frozen shelled edamame; 0.5 cup raw cucumber; 2 tbsp raw radish; 1 whole dried nori sheet; 1 tbsp tamari; 0.25 tsp sesame oil; 1 tsp rice vinegar; 1 tsp sesame seeds

Nutrition

Per serving

504 calories

Protein: 40g; 32% of calories
Carbs: 33g; 26% of calories
Fat: 24g; 43% of calories

Instructions

Prep 15 min · Cook 20 min

Rinse the sushi rice under cold water and cook in a small saucepan with water according to package directions.
While the rice cooks, steam the frozen edamame until bright green and tender, then set aside to cool.
Cut the raw salmon into bite-sized cubes using a sharp chef's knife.
Slice the cucumber into thin half-moons and the radishes into translucent rounds.
In a small bowl, whisk together the tamari, sesame oil, and rice vinegar to create the dressing.
Fluff the cooked rice and place it in the center of a bowl, then arrange the salmon, edamame, cucumber, and radish on top.
Tear the nori sheet into small pieces and sprinkle over the bowl along with the sesame seeds.

Nutrition

Ingredients

Instructions

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