Gluten-free salmon and rice bowl

Gluten-free salmon and rice bowl with smoked salmon, rice, avocado, sesame and gluten-free soy sauce – creamy, salty and on the table in minutes.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 325 kcal per serving
• Protein: 14 g
• Fat: 19 g
• Carbs: 26 g

Ingredients

• 100 g smoked salmon
• 50 g rice
• 1 avocado
• 1 tsp sesame seeds
• 1 tbsp gluten-free soy sauce (tamari)

Method

You’ll need: saucepan · chopping board · knife · mixing bowl

1. Cook the rice until tender and still slightly warm. Then fluff it up with a fork.
2. Put the rice in a wide bowl and spread it out as a base. This makes it easy to arrange the toppings neatly.
3. Cut the smoked salmon into strips. Lay it next to the rice in the bowl.
4. Halve the avocado, scoop out the flesh and slice it. Arrange the avocado on the free side of the bowl.
5. Drizzle the soy sauce over the rice, salmon and avocado. Finish by sprinkling with the sesame seeds.
6. Serve the bowl straight away while the rice is still slightly warm. That goes particularly well with the smoked salmon and avocado.

Good to know

A bowl like this is quick to make and still feels like something special. Warm, creamy, salty – with very little effort.

Swaps

Smoked salmon → pan-fried salmon (less salt, similar protein content) | Rice → brown rice (more fibre) | Soy sauce → gluten-free tamari (a gluten-free alternative, similarly savoury) | Sesame → chopped walnuts (more omega-3 fatty acids than sesame; contains tree nuts)

Allergens

Contains fish, soya and sesame; for children only in small, easy-to-chew pieces and sparingly because of the salt. In pregnancy, swap the smoked salmon for cooked salmon, as it isn't heated here.

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