01
Cook the rice
Cook jasmine rice per packet. Fluff with a fork and season lightly with salt.
02
Season the salmon
Pat salmon dry. Season with salt, pepper and sesame seeds. Drizzle with olive or sesame oil.
03
Cook the salmon
Heat a non-stick pan over medium-high. Cook salmon skin-side down 4 minutes, flip and cook 2–3 minutes more.
04
Warm the edamame
Microwave edamame 90 seconds or briefly blanch in boiling water. Season with salt.
05
Build the bowl
Add rice, then arrange salmon, cucumber, edamame and spinach. Drizzle with soy or sesame oil to finish.