Salmon fillet: 100g (3.5 oz), Brown rice (uncooked): 50g (1/4 cup), Edamame (shelled): 75g (1/2 cup), Cucumber: 75g (1/2 medium, diced), Avocado: 50g (1/3 medium, sliced), Carrot: 50g (1 medium, grated), Nori (seaweed): 5g (1 sheet, cut into strips), For sauce: Soy sauce: 10ml (2 tsp), Rice vinegar: 5ml (1 tsp), Sesame oil: 5ml (1 tsp), Honey: 5g (1 tsp), Ginger: 3g (1/2 tsp, grated), Sesame seeds: 5g (1 tsp)
1. Preheat oven to 400°F (200°C). 2. Season 100g salmon fillet with salt and pepper. Bake for 12-15 minutes until cooked through. 3. In a small bowl, whisk together 10ml soy sauce, 5ml rice vinegar, 5ml sesame oil, 5g honey, and 3g grated ginger to make the sauce. 4. In a bowl, layer 100g cooked brown rice, 75g edamame, 75g diced cucumber, 50g sliced avocado, and 50g grated carrot. 5. Flake the cooked salmon and add it to the bowl. 6. Drizzle with the sauce and garnish with 5g nori strips and 5g sesame seeds.
