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Salmon and Rice Lunch Bowl
Ingredients
  • 2 teaspoons salt reduced soy sauce
  • 2 teaspoons lime juice, plus lime wedge to serve
  • 1 teaspoon crushed chilli
  • ½ teaspoon sesame oil
  • ¼ cup frozen shelled edamame beans
  • 75 g cooked skinless salmon
  • ½ cup cooked brown rice
  • ¼ avocado, peeled
  • 2 sheets (1 g) roasted seaweed snack
  • 1 teaspoon toasted sesame seeds
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