Name: Seared Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz raw salmon; 0.13 cup dry white rice; 0.5 cup cooked shelled edamame; 1 cup raw cucumber; 1 tbsp coconut aminos; 1 tsp rice vinegar; 1 sheet nori; 0.5 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

531 calories

Protein: 42g; 32% of calories
Carbs: 34g; 26% of calories
Fat: 24g; 42% of calories

Instructions

Prep 10 min · Cook 20 min

Rinse the dry white rice under cold water until the water runs clear, then cook with 0.5 cups of water in a small pot until all liquid is absorbed.
While the rice is simmering, season the raw salmon with sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is buttery and crisp.
In a small bowl, gently toss the cooked rice with rice vinegar to add a bright, acidic note.
Slice the raw cucumber into thin rounds and ensure the cooked shelled edamame is warmed through.
Assemble the bowl by layering the seasoned rice, seared salmon, cucumber, and edamame, then garnish with torn nori, sesame seeds, and coconut aminos.

Nutrition

Ingredients

Instructions

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