Revitalizing Japanese Sushi Bowls

Allergens

Fish (Salmon), Soy (Mirin)

Ingredients

• 1 cup sushi rice, uncooked
• 2 sheets nori, cut into strips
• 8 oz salmon fillet, skin removed
• 4 oz shelled edamame, cooked and salted
• 1 avocado, thinly sliced
• 1/2 cucumber, sliced into ribbons
• 1/2 cup radish sprouts
• 2 tbsp pickled ginger
• 1 tbsp black sesame seeds Soy
• Free Dressing:
• 3 tbsp rice vinegar
• 1 tbsp mirin
• 1 tsp honey
• 1/4 tsp salt

Instructions

1. Cook sushi rice according to package instructions and let it cool.
2. In a bowl, combine rice vinegar, mirin, honey, and salt to make the soy free dressing. Stir until well combined.
3. Brush salmon fillet with half of the soy free dressing and grill or pan sear for 4 minutes per side or until cooked to your desired doneness. Allow it to rest for a few minutes before slicing into bite sized pieces.
4. Assemble each sushi bowl by dividing the rice between two bowls, then adding nori strips, salmon, edamame, avocado, cucumber ribbons, radish sprouts, and pickled ginger. Drizzle with remaining dressing and sprinkle black sesame seeds on top.
5. Enjoy your rejuvenating Japanese sushi bowls!

Chef’s Insight

The combination of flavors and textures in these Japanese sushi bowls is designed to nourish both your body and spirit, bringing balance and clarity to your day.

Notes

This recipe is perfect for a high-protein diet and can be easily adjusted to accommodate specific dietary needs or preferences.