Spicy Salmon, Edamame, and Brown Rice Bowl

1. 1 Brown ricepack 500 g ≈ $2.50 70 g
2. 2 Salmon filletpack 400 g ≈ $10.50 120 g
3. 3 Frozen edamamepack 400 g ≈ $3.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 60 g
4. 4 Cucumbers≈ $3.67 per kg 60 g
5. 5 Pickled gingerpack 200 g ≈ $3.00 15 g
6. 6 Soy sauce 10 ml
7. 7 Sesame seeds 3 g
8. 8 Salt 1 g
9. 9 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the brown¹ rice until the water runs clear, then add 180 ml water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes until tender and water is absorbed.

2. Cut the salmon² into 3 cm chunks, season lightly with salt. Slice the cucumber⁴ into thin half-moons.

3. Boil the edamame in salted water for 4 minutes, then drain in a colander.

4. Heat a skillet with oil over high heat, then sear the salmon² for 3 minutes per side until golden and just opaque inside.

5. Place the rice in a bowl, top with salmon², edamame, cucumber⁴, and pickled⁵ ginger.

6. Drizzle with soy sauce, sprinkle with sesame seeds, and serve immediately.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.