Salmon and brown rice bowl — Japanese — weeknight edition

Serves 4

Ingredients

• 4 salmon fillets, 140 g each
• 3 cups cooked brown rice
• 2 cups broccoli florets
• 1 cucumber, sliced
• 1 tbsp toasted sesame oil
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• Fine salt and black pepper, to taste
• Fresh herbs or baby greens, to serve
• Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

5 steps

Method

1. Prepare the grain component and keep it warm.
2. Cook the main ingredient with half the seasonings until safely cooked through.
3. Cook or blanch the vegetables just enough to keep their colour and a little bite.
4. Whisk the remaining seasonings with 2 tbsp water into a light sauce.
5. Divide among four bowls, spoon over the sauce, and serve right away.