Rinse the sushi rice thoroughly, cook according to the packet instructions, then leave to cool slightly.
Cut the raw, previously frozen salmon into cubes and marinate briefly with the soy sauce and sesame oil.
Cook the edamame briefly in boiling water and drain. Slice the cucumber thinly and cut the avocado into wedges or fan it out.
Divide the rice between bowls and arrange the marinated salmon, edamame, cucumber and avocado on top.
Leave everything to stand briefly so the flavours come together and the rice is no longer too hot.
Good to know
A bowl like this looks like a lot of work but is pleasantly simple. It tastes fresh, it's satisfying, and it makes an ordinary day's meal a little more special.
Swaps
Salmon → trout (similar protein content, also contains omega-3 fatty acids). Sushi rice → brown rice (more fibre). Sesame oil → avocado oil (milder flavour, mainly unsaturated fats). Soy sauce → tamari (a gluten-free alternative with a similar flavour).
Allergens
Contains fish and soya, plus sesame from the sesame oil. For children, only with very fresh, safely handled fish; during pregnancy, better serve fully cooked salmon instead of raw. Contains: gluten (soy sauce), sesame.
