Vitality Japanese Bowl: A Low-Carb Energy Boost

Allergens

Fish (salmon) Soy (soy sauce)

Ingredients

• 1/2 cup sushi
• grade salmon fillet (skinned) 1/4 cup edamame, shelled 1 cup mixed baby greens 1/2 avocado, sliced 1 tbsp sesame seeds, toasted 1/4 cup shredded carrots 1/4 cup red cabbage, thinly sliced 1 tbsp fresh cilantro, chopped 1 tbsp fresh lemon juice 1 tbsp low
• sodium soy sauce 1 tsp rice vinegar 1/2 tsp honey 1/4 tsp sriracha (optional) Sea salt and pepper, to taste Olive oil cooking spray

Instructions

1. Season the salmon fillet with a pinch of sea salt and pepper on both sides.
2. Preheat a non stick pan over medium high heat and coat with olive oil cooking spray.
3. Add the salmon to the pan, cook for 4 minutes per side or until cooked through. Remove from heat and let it rest for a minute.
4. In a small bowl, whisk together lemon juice, soy sauce, rice vinegar, honey, and sriracha (if using). Set aside.
5. Assemble the Japanese bowl by adding mixed baby greens, edamame, carrots, red cabbage, and avocado slices in a serving bowl.
6. Slice the cooked salmon and place it on top of the vegetables. Drizzle the dressing over the salad and sprinkle with sesame seeds and cilantro.

Chef’s Insight

Use fresh, high-quality ingredients for an enhanced taste and nutritional value.

Notes

Be sure to use sushi-grade salmon for optimal safety and taste.