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 ≈ $3.00 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

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

Method

1. Prep: Rinse brown¹ rice under cold water until the water runs clear, then drain well. Warm a medium pot over medium heat.

2. Prep: Cut salmon² into 3cm chunks; season with salt before searing.

3. Cook rice: Bring to a boil over medium heat, then reduce to low and simmer covered for 25 minutes until tender and water is absorbed.

4. Cook salmon²: Sear salmon in a non-stick pan over high heat for 3 minutes per side until golden and just cooked through.

5. Cook edamame: Boil edamame in salted water for 4 minutes, then drain in a colander.

6. Assemble bowl: Place cooked rice in a bowl, top with salmon² and edamame, then add cucumber⁴ and pickled⁵ ginger.

7. Dress: Drizzle with soy sauce to taste, sprinkle with sesame seeds, and gently toss or serve layered.

8. Serve: Enjoy immediately, with lemon wedges and fresh herbs if desired.

9. Make ahead: Cook rice a day ahead and refrigerate; sear salmon² just before serving.

In short

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