Japanese salmon poke bowl

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(1)

Lunch

Serves
1

Brown rice, heat & serve, 1 x 125g quick cup(s) (125g)
Baby spinach, 1 large handful(s) (26g)
Zucchini, 0.5 medium, cut into noodles, or 1 cup store bought zucchini noodles (51g)
Cucumber, unpeeled, 0.5 cucumber(s), cut into thick strips (116g)
Soy sauce, salt reduced, 1 teaspoon(s) (5ml)
Pepper, any type, ground, 1 pinch(es) (1g)
Pink salmon, canned in water, 1 x 210g can(s) (drained) (160g)
Avocado, 20 g, diced (20g)
Pickled ginger, 1 teaspoon(s), (optional) (4g)

Method

Heat brown rice according to packet instructions. Transfer to a serving bowl along with baby spinach, zucchini noodles and cucumber. Drizzle with soy sauce, season with pepper and mix to combine.

Top rice mixture with salmon, avocado and pickled ginger (if using) and serve for lunch.

TIP: This meal appears twice this week, make a double batch of the rice and salad and keep half in the fridge for use later in the week.

Note: If food units vary from the book, be guided by the following food units.

Food units
Nutrition facts

Meat & Protein	1
Bread & Cereals	2
Vegetables	0.7
Fruit	0
Dairy	0
Healthy Fats & Oils	1
Indulgences	0

Kilojoules	2209
Protein	43.1 g
Total fat	18.6 g
- Saturated fat	4.8 g
Total carbohydrates	42.9 g
- Total sugars	3.6 g
Fibre	6.5 g
Sodium	367 mg

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