Fresh cubed salmon over seasoned rice with avocado, cucumber, and edamame, drizzled with soy-sesame dressing.
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Cook white rice according to package directions and let cool slightly.
Cut salmon into 1-inch cubes and toss with soy sauce and sesame oil.
Dice avocado and slice cucumber into thin half-moons.
Shell edamame if not already shelled.
Divide rice between two bowls and arrange salmon, avocado, cucumber, and edamame on top.
Drizzle with remaining soy sauce and sesame oil, then sprinkle with sesame seeds.
Serve immediately with pickled ginger on the side if desired.
If the meal's omega-3 sources are plant-based (ALA from walnuts, flax), supplementing EPA/DHA captures the marine forms your body uses directly — ALA conversion is poor (~5%).
Vitamin D is fat-soluble — co-consuming with the dietary fats in this meal can roughly double absorption vs taking it on an empty stomach.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.