Grilled salmon poke-style rice bowl with avocado and edamame

1. Cook the rice: Rinse 55 g dry sushi rice until the water runs clear, then simmer with 80 ml water covered for 12 minutes and rest 10 minutes off the heat.
2. Season the rice: Fold the warm rice gently with a splash of rice vinegar, a pinch of sugar and salt, then keep covered.
3. Prepare the salmon: Pat a 150 g salmon fillet dry, season with salt and pepper, and rub lightly with a little oil.
4. Sear the salmon: Cook skin-side or presentation side in a hot pan over medium-high heat for 3 to 4 minutes until crisp, then flip and cook 2 to 3 minutes more until opaque inside.
5. Prepare the edamame: Boil 80 g shelled edamame in salted water for 3 minutes, then drain and cool.
6. Slice the vegetables: Slice half a cucumber into thin rounds and cut 70 g avocado into thin slices.
7. Assemble the bowl: Arrange the rice, salmon, avocado, edamame and cucumber on a plate and scatter with toasted sesame seeds.

This bowl provides high-quality protein and omega-3 fats from salmon, plus fiber from edamame and avocado. Watch the sodium in soy-based sauces and the portion of rice if you are managing carbohydrate intake.

Cool leftovers within 2 hours and keep refrigerated for no more than 2 to 3 days. Reheat once until steaming hot throughout.