Salmon fillet: 85g (3 oz), Brown rice (cooked): 75g (1/3 cup), Broccoli: 80g (1 cup, florets), Carrots: 50g (1/2 cup, julienned), Edamame (shelled): 50g (1/3 cup), Avocado: 25g (1/8 medium, sliced), Sesame seeds: 5g (1 tsp), Ginger: 5g (1 tsp, grated), Garlic: 3g (1 clove, minced), Soy sauce (low-sodium): 10ml (2 tsp), Rice vinegar: 5ml (1 tsp), Sesame oil: 5ml (1 tsp), Honey: 5g (1 tsp)
1. Make marinade: Mix 5g grated ginger, 3g minced garlic, 10ml soy sauce, 5ml rice vinegar, 5ml sesame oil, and 5g honey. 2. Cook salmon: Brush salmon with half the marinade and bake at 200°C (400°F) for 12-15 minutes. 3. Steam vegetables: Steam 80g broccoli florets for 5 minutes. 4. Assemble bowl: Place 75g cooked brown rice as base, top with 85g cooked salmon, steamed broccoli, 50g julienned carrots, 50g edamame, and 25g sliced avocado. 5. Dress: Drizzle with remaining marinade and sprinkle with 5g sesame seeds.
