Ok, I'll fess up. This lunch bowl only takes 5 minutes if you take a little shortcut. If (like me) you love brown rice for its deeper flavour and health benefits, but if (like me) you are never organised enough to spend 45 minutes preparing it, you might at times enjoy the pre-cooked brown rice cups or sachets. It is cheating? Totally! Does it take 40 seconds and make your life so much easier? Absolutely! So I won't tell if you don't :)
The true hero of this dish (did those words really just come out?!) is the dressing anyway, so as long as you nail that, the rest is history!
Serves 2
Prep: 2 minutes
Cook: 3 minutes
Ingredients
1 packet of hot smoked salmon (two fillets), shredded
2 sachets/cups pre-cooked brown rice
1 avocado
1/2 head of broccoli, florets chopped
1/2 cup shelled edamame beans
Dressing:
2 tbsp soy sauce
1 tsp toasted sesame oil
1 tbsp rice wine vinegar
1 tbsp apple juice
1 tsp Sriracha
1 tsp ginger (I use ginger from a jar because it dissolves easily into the sauce)
Method:
Mix the dressing ingredients together. Set aside.
Using a plastic microwave steamer or a metal stovetop steamer, cook the broccoli for two minutes or until it is just starting to tenderise but still has a good crunch.
Dice the flesh of your avocado.
Cook the brown rice according to the instructions on the packet.
Assemble: rice on the bottom, followed by lovely little piles of hot smoked salmon, edamame, avocado and broccoli. Drizzle with the dressing. You could add a sprinkle of sesame seeds if you're feeling fancy!
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