Salmon, egg and brown rice bowls recipe | Sainsbury`s Magazine

Ingredients

• 125g brown rice
• 100g radishes, trimmed and sliced
• 1½ tbsp rice vinegar
• ½ tsp caster sugar
• 150g frozen edamame beans
• 1 medium egg, beaten
• 2 spring onions, finely sliced
• 1 tbsp reduced-salt soy sauce, plus extra to serve, optional
• 1 tsp sesame oil
• 1 x 170g pack poached salmon, flaked
• 1 tbsp sushi ginger, roughly chopped
• 1 sheet half cut nori
• toasted sesame seeds, optional