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Salmon and Brown Rice Sushi Bowl

Serves: 4

Preparation time: 10 minutes

Cooking time: 35 minutes

Ingredients:

  • 1 cup medium-grain brown rice
  • 350g frozen edamame in pods
  • 300g broccoli, cut into florets
  • 1 teaspoon sesame oil
  • 1 tablespoon gluten-free reduced-salt tamari
  • 100g baby spinach
  • 1 small avocado, sliced
  • 185g hot smoked salmon fillet, skin removed, flaked
  • 2 tablespoons pickled ginger, sliced thinly
  • toasted sesame seeds, to garnish

Method:

  1. Place rice in a saucepan with 2 cups water and bring to the boil. Reduce heat to low, cover and simmer for 30–35 minutes, or until water has evaporated and rice is tender. Set aside to cool slightly.
  2. Steam edamame and broccoli for 2 minutes. Refresh under cold running water, drain and remove edamame from pods.
  3. Add oil and half of the tamari to rice; stir. Divide rice between four bowls, top with edamame, broccoli, spinach, avocado, salmon and ginger. Sprinkle with sesame seeds and serve with a drizzle of remaining tamari.

Recipe courtesy of the Australian Healthy Food Guide – for more of their delicious recipes please visit their website.

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Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, Level 1, 40 Mount Street, North Sydney, 2060, http://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact