Rinse the sushi rice thoroughly and cook it in water until soft and fluffy. Let it steam off briefly.
Marinate the salmon fillet in the soy sauce and leave it to infuse briefly. Then cook the salmon in a frying pan or in the oven until juicy and just cooked through.
Blanch the edamame in boiling water until tender. Drain and leave to cool briefly.
Halve the avocado, remove the stone and cut it into slices. Slice the spring onion into thin rings.
Stir the sesame oil with a little soy sauce for a quick dressing. Arrange the rice, edamame, avocado and salmon in a bowl.
Good to know
A bowl like this takes little effort and still feels like a proper meal. Filling, fresh and pleasantly easy.
Swaps
Sushi rice → quinoa (more protein and fibre) | Edamame → chickpeas (with fibre, filling) | Sesame oil → olive oil (more monounsaturated fatty acids) | Soy sauce → tamari (a gluten-free alternative with a similar flavour)
Allergens
Contains fish, soya and sesame; with tamari instead of regular soy sauce it's also suitable if you need to avoid gluten. Season mildly for children, and during pregnancy always cook the salmon all the way through.
