Sesame salmon crunch bowl

What you need

Ingredients

Measured for 2 servings.

• 260 gsalmon fillet, cut into chunks
• 120 gJasmine Rice
• 1/2cucumber, thinly sliced
• 120 gedamame beans
• 2 tsptoasted sesame seeds
• 1 tbspreduced-salt tamari
• 1 tspfresh ginger, grated
• 1lime, juiced

Make it

Method

1. 01

   Rinse the jasmine rice, cook it with 240 ml water until tender, then rest covered for 5 minutes. Boil frozen edamame for 3–5 minutes and drain well.

2. 02

   Cook the salmon in a lightly oiled pan, presentation-side down first, until opaque and 63°C at its thickest point. Rest it on a clean plate for 2 minutes.

3. 03

   Build 2 bowls with the rice, edamame and crunchy vegetables. Flake over the salmon and add the sesame dressing only after the raw vegetables are in the bowl.