Salmon & Avocado Rice Bowls

• 2 salmon fillets
• 150g rice
• 1 avocado
• 80g edamame
• 1 spring onion
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• Juice of 1 lime
• 1 tsp sesame oil
• Sesame seeds

1. 1

   Rinse the rice and cook in 300ml salted water — boil, cover, simmer 12 min, rest 5 min. While warm, season with rice vinegar and a pinch of salt.

2. 2

   Cook the edamame in boiling water 3–4 min. Drain, salt lightly.

3. 3

   Pat the salmon fillets dry and season with salt and pepper. Heat oil in a non-stick pan over medium-high. Cook skin-side down 3–4 min until crispy. Flip and cook 1–2 min more. Remove and rest.

4. 4

   Whisk together soy sauce, lime juice, and sesame oil for the dressing.

5. 5

   Halve and stone the avocado. Slice thinly or scoop into cubes. Slice the spring onion.

6. 6

   Divide the seasoned rice into bowls. Flake or slice the salmon on top. Add avocado and edamame alongside. Drizzle the soy-lime dressing over everything and finish with sesame seeds and spring onion.