Method

1. Reserve ½ tsp of sesame seeds.

2. Combine the soy sauce, lemon juice and remaining sesame seeds and pour over salmon filets.

3. Place in fridge for 15 minutes to marinate.

4. Cook the rice following absorption packet directions and remove from the heat.

5. Brush a frying pan with oil and heat it on medium.

6. Put the salmon filets into the hot pan and cook for 3-4 minutes per side until cooked through.

7. Divide the cooked rice between the 4 bowls.

8. Slice the salmon into bite sized pieces and divide it evenly between the bowls.

9. Add the edamame, beetroot, broccolini, cucumber, and avocado to the bowls.

10. Top with reserved sesame seeds and coriander leaves.