Cook the basmati rice according to the packet instructions and let the steam escape briefly so it stays fluffy.
Cut the salmon into cubes and mix it with the soy sauce. Leave it to marinate briefly while you prepare the rest.
Peel the mango and cut it into bite-sized cubes. Thinly slice or shred the red cabbage into fine strips.
Toast the sesame seeds briefly in a dry frying pan until fragrant. This gives the bowl more depth and a little extra crunch.
Divide the basmati rice between bowls and arrange the salmon, mango and red cabbage alongside.
To serve, sprinkle the bowl with the sesame seeds and add a little more soy sauce if you like.
Good to know
This bowl is fresh, colourful and pleasantly uncomplicated. Sweetness, salt and bite fit together neatly. Just right when you want something light with substance.
Swaps
Salmon → trout (also plenty of protein, with omega-3 fatty acids) | basmati rice → quinoa (more fibre and a little more protein) | mango → papaya (similarly fresh, with vitamin C) | soy sauce → tamari (a gluten-free alternative with a similar flavour)
Allergens
Contains fish, sesame and soya. For children only with very fresh, safely handled fish and mildly seasoned; during pregnancy, raw or only marinated salmon isn't recommended – in that case, better cook the salmon through completely. Contains: gluten (soy sauce).
