This bowl packs a big nutrition punch. Seaweed is one of the few sources of iodine, which can support a healthy thyroid. Ginger is great for easing digestive issues and pineapple contains enzymes that help breakdown our food and can decrease bloating!
8 oz fresh sushi-grade sustainable salmon
1/2 Tbsp white sesame seeds
1 avocado, peeled, pitted and sliced
2 stalks green onion, thinly sliced
1/2 cup dried seaweed, thinly sliced
1 cup chopped pineapple
1 cup chopped mango
1 cup edamame
2 cups cooked brown rice
1 Tbsp soy sauce
1 tsp sesame oil
1 tsp grated ginger
1 shallot, finely minced
2 cloves garlic, minced
1 1/2 Tbsp sliced green onion
In a medium bowl, stir together marinade ingredients. Add salmon to the marinade and toss to coat.
Place salmon in the refrigerator and marinade for approximately 20 minutes.
To assemble the bowls, spoon equal amounts of the rice into two bowls. Top with equal parts of marinaded salmon. Add avocado, green onion, dried seaweed, pineapple, mango, and edamame, dividing equally between the two bowls. Finish with a sprinkle of white sesame seeds.