Vitality Japanese Breakfast Bowl

Allergens

Seafood, Soy (gluten-free soy sauce)

Ingredients

• 1 cup mixed sushi
• grade seafood (shrimp, salmon, and scallops) 1/2 avocado, sliced 1/2 cucumber, spiralized or thinly sliced 1/4 cup edamame, shelled and cooked 1 tbsp pickled ginger 1 tbsp black sesame seeds 1 tbsp soy sauce (gluten
• free) 1 tbsp rice vinegar 1 tsp fresh grated ginger 1/2 lime, juiced A pinch of salt and pepper 1 cup green smoothie (spinach, kale, cucumber, lemon, and coconut water)

Instructions

1. In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, lime juice, salt, and pepper to create the dressing. Set aside.
2. Cook sushi grade seafood according to package instructions until cooked through. Set aside.
3. Prepare green smoothie as per instructions.
4. In a large bowl, combine spiralized cucumber, edamame, avocado slices, and cooked seafood. Drizzle with dressing and toss gently to coat.
5. Garnish with pickled ginger, black sesame seeds, and serve alongside the green smoothie for a balanced breakfast experience.

Chef’s Insight

The combination of flavors and textures creates a sensory experience that starts your day on the right foot.

Notes

Adjust cooking times according to the type of seafood used.