Japanese style salmon and edamame brown rice bowl
Flaked salmon, edamame and cucumber over brown rice with a sesame and tamari dressing. A tidy, filling bowl.
- Time35 min
- LevelEasy
- Costabout £2.75 a head
Ingredients
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Method
- 1
Cook the brown rice in boiling water for 25 minutes, then drain.
25 min - 2
Whisk the tamari, vinegar, sesame oil and ginger to make the dressing.
- 3
Heat the oil in a non stick pan. Cook the salmon skin side down for 5 minutes, turn and cook 3 minutes more until just cooked.
8 min - 4
Boil the edamame for 3 minutes and drain.
3 min - 5
Divide the rice between four bowls. Top with the edamame, cucumber, carrot and flaked salmon.
- 6
Spoon over the dressing and scatter with sesame seeds and spring onion.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.