Ingredients
- 1 cup brown rice
- 460 g fresh salmon, diced into 2 cm 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
Method
Step 1
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.
Step 2
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.
Step 3
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.
