Cook the jasmine rice according to the packet instructions. Blanch the edamame briefly in salted water and drain.
Cut the salmon into bite-sized cubes. Marinate briefly with the teriyaki sauce and sesame oil.
Meanwhile, slice the cucumber thinly, grate the carrot and cut the spring onion into rings.
Heat a non-stick frying pan until very hot and fry the salmon briefly with its marinade. Cook until the salmon is lightly glazed on the outside and just cooked through inside.
Divide the rice between bowls. Arrange the edamame, cucumber and carrot on top.
Finally, add the salmon and sprinkle everything with sesame seeds and spring onion.
Good to know
A bowl like this takes little effort and still feels special. Warm, fresh and pleasantly balanced – just the thing when you want it simple and good.
Swaps
Jasmine rice → brown rice (more fibre) | teriyaki sauce → tamari with a little date paste and ginger (without refined sugar) | sesame oil → avocado oil (more heat-stable) | salmon → trout (similar protein content, also contains omega-3 fatty acids)
Allergens
Contains fish, soya and sesame; good for children if the salmon is fully cooked and the teriyaki sauce isn't too salty; in pregnancy, only eat the salmon fully cooked. Contains: gluten (soy sauce).
