Lunch · Japanese
Japanese salmon and rice bowl
Pan-seared salmon over sushi rice with cucumber, edamame and a soy-ginger drizzle.
- Serves
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 300 g salmon fillet, skinless
- 1 tsp vegetable oil
- 300 g white rice, cooked
- 100 g cucumber, sliced
- 100 g edamame, shelled
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1/2 tsp fresh ginger, grated
- 1 tbsp sesame seeds
Method
Heat the vegetable oil in a pan over medium-high heat.
Cook the salmon for 4 minutes per side until it flakes easily, then break into chunks.
Steam or boil the edamame for 3 minutes and drain.
Whisk the soy sauce, rice vinegar and ginger in a small bowl.
Divide the rice between bowls and top with salmon, cucumber and edamame.
Drizzle with the soy-ginger sauce and sprinkle with sesame seeds.