Crispy Rice Salmon Bowl
Serves 2
- 1 cup shelled edamame, thawed
- 250 g heat and serve white rice
- 1 tbsp extra virgin olive oil
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 cup kimchi
- 0.5 avocado, thinly sliced
- 3 cup kale, finely chopped
- 250 g salmon fillet
- 80 ml Stay Soy Flavour Bomb (see separate recipe)
