Japanese Protein-Packed Breakfast Bowl

Allergens

Fish (Salmon), Soybeans (Edamame)

Ingredients

• 1/2 cup sushi
• grade salmon, diced 1/4 avocado, sliced 1/4 cup edamame, shelled and cooked 1/4 cup quinoa, cooked 1 tbsp pickled ginger 1 tbsp wasabi paste 2 cups mixed baby greens 1 tsp sesame seeds, toasted 1 tbsp lemon juice Salt and pepper, to taste

Instructions

1. Season the salmon with a pinch of salt and pepper.
2. Heat a non stick skillet over medium heat. Cook the salmon for 3 4 minutes per side or until cooked through. Set aside.
3. Arrange the mixed baby greens on a bowl. Top with quinoa, edamame, avocado slices, and cooked salmon.
4. Drizzle with lemon juice and garnish with pickled ginger, wasabi paste, and toasted sesame seeds. Enjoy!

Chef’s Insight

This breakfast bowl is not only delicious but also packed with essential nutrients, making it perfect for an on-the-go morning meal.

Notes

Ensure that the salmon is sushi-grade for food safety.