Revitalizing Japanese Lunch Bowl – Gluten-Free

Allergens

Fish (salmon) or Soy (tofu); replace with tofu for soy allergy

Ingredients

• 1 cup sushi rice 1 tbsp black sesame seeds 1 avocado, sliced 2 cups mixed greens (e.g., arugula, spinach) 1 cup cherry tomatoes, halved 1 cucumber, thinly sliced 4 oz cooked salmon or tofu 1/2 cup edamame, shelled and cooked 1 tbsp pickled ginger 2 tbsp rice vinegar 1 tbsp tamari sauce (gluten
• free) Fresh cilantro leaves for garnish

Instructions

1. Cook sushi rice according to package instructions. While the rice is cooking, prepare all the ingredients. Once the rice is cooked, mix in black sesame seeds and let it cool. Assemble the bowl by placing a bed of mixed greens, followed by sushi rice, cucumber, cherry tomatoes, edamame, salmon or tofu, avocado slices, and pickled ginger. Drizzle with rice vinegar and tamari sauce for added flavor. Garnish with fresh cilantro leaves.

Chef’s Insight

Balance is key in this dish - balance of flavors, textures, and nutrients for optimal energy and rejuvenation.

Notes

This dish is high in protein, fiber, and antioxidants for sustained energy throughout the day.