Salmon Bowl

Ingredients
1/2 cup brown rice
1/2 cup red cabbage
1/2 cup edamame beans
1/2 small avocado
2 teaspoons pickled ginger
1 medium carrot
200g salmon filet
Fried onion
2 teaspoons soy sauce
Sesame oil
Japanese mayo

Method
Cook your rice – absorption method, microwave or handy pack this is your choice! Once heated mix through soy and sesame oil to taste (easy on the oil!) completely cool.
In your lunchbox container layer the rice first followed by your vegetables – thinly sliced cabbage, grated carrot, cubed avocado, cooked edamame beans.
Next up, in a pan grill your salmon. Add a spray of oil to a pan, heat and cook the skin side down first that has been salted lightly. Once your salmon is crispy turn over and finish cooking. Allow to cool then break into bite size chunks.
Add onions, ginger and mayo next so they don’t stick to the lid on your travel to work, followed by the cooled salmon.
Eat within 3 days of cooking.