Salmon cucumber rice bowl

Ingredients

• 90 gCooked salmon — flaked; no skin or bones
• 80 gCooked white rice
• 40 gShelled edamame, cooked
• 60 gCucumber — diced
• 40 gPlain nonfat Greek yogurt
• 10 gLemon juice

Steps

1. 1

   Prepare the bowl

   Check the cooked salmon carefully for bones. Dice the cucumber and mix the yogurt with the lemon juice.

2. 2

   Warm the base

   If serving warm, reheat the rice, salmon and cooked edamame in a covered microwave-safe bowl with a small splash of water. Stir halfway and heat until the center reaches 165°F / 74°C.

3. 3

   Finish

   Let the bowl stop steaming, then add cucumber and lemon yogurt. Alternatively, use safely chilled ingredients and serve the whole bowl cold.

Notes

• Use promptly chilled cooked rice and fish. For this mixed bowl, refrigerate immediately and use within 24 hours; reheat only once.
• The stated time assumes the rice, edamame and salmon are already cooked. Cook raw salmon to 145°F / 63°C before using.