Salmon poke bowl

35-40 minutes (10-15 minutes plus 30 minutes marinating time)

Serves 4

1 cup brown rice
460g fresh salmon, diced into 2cm cubes
1 tablespoon salt reduced soy sauce
1 tablespoon sesame oil
1 teaspoon ginger, grated
1 clove garlic, crushed
2 tablespoons shelled edamame beans
1 Lebanese cucumber, peeled into thin ribbons with a vegetable peeler
4 radishes, thinly sliced
1 avocado, thinly sliced
2 carrots, peeled and grated
4 cups baby spinach leaves
Black sesame seeds, to serve

Place 2.5 cups water in a medium pot, cover and bring to the boil. Add 1 cup rice, cover, and reduce heat to low. Simmer until rice is cooked, about 35-40 minutes. Drain rice. Set aside to cool.
Meanwhile, in a medium-size bowl combine salmon, salt reduced soy sauce, sesame oil, ginger and garlic. Stir well to combine. Marinate for 30 minutes in the fridge.
Divide rice, edamame beans, cucumber, radishes, avocado, carrots, spinach and salmon between 4 bowls. Sprinkle with black sesame seeds.

Tip:

Shredded cooked chicken breast, tuna or tofu can be substituted for salmon. Quinoa can be substituted for brown rice.

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