Balanced Smoked Salmon Serenity Bowl

Nutrition per serve

Ingredients

• 125g brown rice
• 75g edamame beans
• 100g smoked salmon slices
• 5g toasted sesame seeds
• 1pcs avocado
• 25ml green goddess dressing
• 3ml white or red wine vinegar
• 1pinch pinch of sugar
• 2pcs eggs (optional)

Method

1. Step 1 — Cook rice
   Check your avocado is ripe before starting this recipe (see Kitchen hack). Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain. Add ½ tsp white wine vinegar and a pinch of sugar to the rice and stir to combine.
2. Step 2 — Boil eggs
   Meanwhile, bring 2 small saucepans of water to the boil. Cook 2 eggs, if using, in one of the small pans of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water.
3. Step 3 — Cook edamame
   While the eggs are boiling, add the edamame to the remaining pan of boiling water. Return to the boil and cook for 2 mins. Drain.
4. Step 4 — Finish prep
   Peel away the outer packaging from the smoked salmon, leaving the salmon on the cardboard tray. Without moving the salmon, scatter and press the sesame seeds over the edges of the salmon. Slice the avocado into thin wedges.
5. Step 5 — Serve up
   Peel and halve the eggs. Separate the smoked salmon slices. Divide the rice, avocado, edamame, smoked salmon and eggs among bowls. Drizzle with the green goddess dressing and enjoy!
6. Step 6 — Kitchen hack
   To speed up the ripening process, put the avocado in a paper bag and loosely close, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster.

Allergens

Sulfit, Eier, Sojabohnen, Fisch, Sesamsamen