Ingredients
- 2 teaspoons salt reduced soy sauce
- 2 teaspoons lime juice, plus lime wedge to serve
- 1 teaspoon crushed chilli
- ½ teaspoon sesame oil
- ¼ cup frozen shelled edamame beans
- 75 g cooked skinless salmon
- ½ cup cooked brown rice
- ¼ avocado, peeled
- 2 sheets (1 g) roasted seaweed snack
- 1 teaspoon toasted sesame seeds
Method
Step 1
To make dressing, mix soy sauce, lime juice, chilli and sesame oil in a small bowl.
Step 2
Prepare edamame beans following packet instructions. Rinse under cold water and drain well.
Step 3
Flake salmon. Place rice, edamame and salmon in a shallow bowl.
Step 4
Top with avocado. Drizzle over dressing.
Step 5
Sprinkle with crumbled seaweed and sesame seeds. Squeeze over lime wedge to serve.
Tips
- You’ll need to cook a 100 g skinless salmon portion to get 75 g cooked salmon. Grill or cook in an air fryer until just cooked through.
- Edamame beans can be replaced with ¼ cup drained, canned no added salt chickpeas, red kidney beans or black beans, if preferred.
- Recipe can be prepared to the end of step 3 one day ahead. Keep salmon and rice bowl and dressing covered separately in the fridge. Complete steps 4 and 5 when ready to serve.
