High-Protein Japanese Lunch: Revitalizing Salmon Sushi Bowl with Edamame Hummus

Allergens

Fish, Soybeans (Edamame)

Ingredients

• 4 oz fresh salmon fillet 1 cup cooked sushi rice 1/2 avocado, sliced 1/2 cucumber, thinly sliced 1/2 cup edamame, shelled and cooked 1 tbsp lemon juice 1 tbsp olive oil Salt and pepper, to taste

Instructions

1. Season the salmon fillet with salt and pepper, to taste.
2. In a non stick skillet, cook the salmon over medium heat for 3 4 minutes on each side or until cooked through. Set aside to rest.
3. In a blender, combine edamame, lemon juice, olive oil, and season with salt and pepper. Blend until smooth, forming the hummus.
4. Assemble the sushi bowl by layering sushi rice, avocado slices, cucumber, cooked salmon, and edamame hummus.
5. Serve with a side of refreshing citrus salad to complete your high protein Japanese lunch.

Chef’s Insight

Choose wild-caught salmon for its superior taste and sustainability compared to farmed fish.

Notes

Ensure the salmon is cooked to an internal temperature of 145°F (63°C) for food safety.