Hot Smoked Salmon and Tahini Soy Rice Bowl

Ingredients

• short grain brown riceusing a pre-cooked pouch saves time75 g
• soy sauce1 tbsp
• rice vinegar1 tsp
• toasted sesame oil1 tsp
• tahini2 tbsp
• water1 tbsp
• maple syrup1/2 tsp
• smoked salmon or trouthot smoked salmon used, cold smoked works too160 g
• edamamefrozen, defrosted160 g
• cucumberdiced160 g
• radishsliced160 g
• kimchi75 g
• toasted sesame seedsfor sprinkling, optional

Method

1. Prepare the short grain brown rice, noting that using a pre-cooked pouch saves time.
2. Make the tahini soy dressing by whisking together the soy sauce, rice vinegar, toasted sesame oil, tahini, water, and maple syrup.
3. Assemble the rice bowls by dividing the rice, smoked salmon or trout, defrosted edamame, diced cucumber, sliced radish, and kimchi between two bowls.
4. Drizzle with the tahini soy dressing and sprinkle with toasted sesame seeds if desired.