Rejuvenating Japanese Dinner Bowl: A Gluten-Free Energy Boost

Allergens

Fish, Soy (in edamame)

Ingredients

• 1 cup sushi rice 1/2 cup cooked edamame 1/2 cup grilled salmon 1/4 cup cucumber, thinly sliced 1/4 cup shredded carrots 1/4 cup avocado, diced 1 tbsp pickled red ginger 2 tbsp black sesame seeds 3 cups mixed leafy greens 1/2 cup cherry tomatoes Dressing: 2 tbsp rice vinegar 1 tbsp freshly squeezed lemon juice 1 tsp honey 1 tsp grated ginger

Instructions

1. Cook sushi rice according to package instructions.
2. In a bowl, combine rice vinegar, lemon juice, honey, and grated ginger for the dressing whisk until combined. Set aside.
3. Assemble your bowl by placing mixed leafy greens at the bottom.
4. Add cooked sushi rice on top of the leafy greens.
5. Top with edamame, grilled salmon, cucumber, shredded carrots, and diced avocado.
6. Drizzle the dressing over the salad and garnish with pickled red ginger and black sesame seeds.

Chef’s Insight

This dish is not only gluten-free but also rich in protein and antioxidants, promoting overall health and wellness.

Notes

Adjust cooking times according to your preference for salmon doneness.