Energizing Japanese Lunch Bowl

Allergens

Fish, Soy (use tamari for gluten-free soy sauce alternative)

Ingredients

• 1 cup sushi rice, cooked 1/2 avocado, sliced 4 asparagus spears, blanched 2 oz grilled salmon fillet 1/4 cup edamame, shelled and steamed 1/4 cup shredded carrots 1/4 cup cucumber, thinly sliced 3 cherry tomatoes, halved 1 tbsp sesame seeds, toasted 1 tbsp microgreens 2 tsp rice vinegar 1 tsp soy sauce (gluten
• free) 1 tsp sesame oil Salt and pepper, to taste

Instructions

1. In a small bowl, combine rice vinegar, soy sauce, and sesame oil mix well. Set aside.
2. Place cooked sushi rice in the bottom of a shallow bowl.
3. Arrange avocado slices on top of the rice.
4. Add grilled salmon fillet next to the avocado.
5. Top with blanched asparagus spears and steamed edamame.
6. Scatter shredded carrots, cucumber slices, and cherry tomatoes over the dish.
7. Drizzle the prepared sauce evenly over the ingredients.
8. Sprinkle with toasted sesame seeds and microgreens. Season with salt and pepper, to taste.
9. Serve immediately.

Chef’s Insight

Balance is key to this dish - balancing flavors, textures, and nutrients for a truly rejuvenating meal.

Notes

Feel free to customize this recipe by adding or substituting ingredients based on personal preference or dietary needs.