Salmon Rice Bowl

• 60 g dry White rice (⅓ cup dry)
• 110 g Water (½ cup)
• 160 g raw Salmon fillet (5.6 oz raw)
• 3 g Vegetable oil (⅔ tsp)
• 80 g Frozen shelled edamame (2.8 oz)
• 80 g raw Cucumber (2.8 oz raw)
• 15 g Soy sauce (1 tbsp)
• 6 g Sesame seeds (⅔ tbsp)

You'll need: Small saucepan with a lid, Sieve, Non-stick frying pan, Spatula, Cutting board and knife.

Method

1. Cook the rice

   Rinse the rice in the sieve until the water runs almost clear. Put it in the saucepan with the water and bring to a boil. Cover, turn the heat to low and cook for 12 minutes. Turn off the heat and leave the lid on for 5 more minutes.

   Don't lift the lid while it cooks. The trapped steam finishes the rice.

2. Sear the salmon

   Pat the salmon dry. Heat the oil in the frying pan over medium-high heat. Lay the salmon in, skin side down if it has skin, and cook for 4 minutes without moving it, until golden underneath. Flip and cook for 2–4 minutes more, until it flakes easily and reads 63°C (145°F) in the middle. Lift it out, then tip the edamame into the pan for 2 minutes to heat through.

   If the salmon sticks when you try to flip it, wait 30 seconds. It lets go once it has a crust.

3. Build the bowl

   Dice the cucumber. Spoon the rice into a bowl and top with the salmon in large flakes, the cucumber and the edamame. Drizzle with the soy sauce and scatter over the sesame seeds.

   Toast the sesame seeds in the dry pan for a minute first. They taste much nuttier.

Swaps

• Salmon fillet → Chicken breast, sliced thinLeaner, and works with the same toppings. Cook it to 74°C (165°F).
• White rice → Brown riceMore fiber and a nuttier taste. Cook it with twice its weight in water for 25 minutes.