Brown Rice Veggie Bowl with Smoked Salmon, Sesame and Pickled Ginger
This is a good lunch box idea for using up leftover cooked rice and can be served cold or warmed up. You can mix it up by replacing the smoked salmon with 95g canned salmon or tuna, 100g cooked chicken or 1/4 avocado. This recipe is from Nadia Lim's Fresh Start, Feel Good cookbook!
- ½ cup cooked brown rice
- ¼ tsp soy sauce
- 2-3 drops sesame oil
- ¼ capsicum
- 1/4 telegraph or 1/2 Lebanese cucumber
- ⅓ cup frozen shelled edamame beans, defrosted
- 50g hot smoked salmon
- 1-2 tsp pickled ginger
- ½ tsp toasted sesame seeds (optional)
- 1 tbsp roughly chopped coriander (optional)
- 1 lemon or lime wedge
- Bring a half kettle of water to the boil.
- Season rice to taste with soy sauce and sesame oil. Remove core and seeds from capsicum and thinly slice. Slice cucumber or cut into sticks.
- Place edamame beans in a small, heatproof bowl and pour over boiling water. Leave for 1–2 minutes before draining. Season with a little salt.
- To serve, spoon seasoned rice into a bowl and place vegetables and smoked salmon around the outside. Garnish with pickled ginger, sesame seeds and coriander (if using) and serve with lemon/lime wedge to squeeze over just before eating.
Tip: If using leftover cooked rice it is best to heat this (in the microwave is easiest) before eating. Cold cooked rice will keep in an airtight container in the fridge for up to 2 days, or can be frozen in a plastic resealable bag or airtight container. Dairy Free | Gluten Free (use GF soy sauce) | Vegetarian (serve with avocado instead of salmon) Nutrition information: Energy: 366cals (1528kJ) Protein: 23.5g Carbohydrate: 38.0g (2.9g sugars) Fat: 12.5g (2.4g saturated fat)