Brown rice bowl with egg, avocado and salmon

Ingredients

For 1 serving

• Brown rice35 g
• Eggs1
• Smoked salmon40 g
• Avocado30 g
• Cucumber50 g
• Soy sauce1 teaspoon
• Sesame seeds3 g
• Saltto taste

Contains: gluten, eggs, soy, fish, sesame,

Method

1. The evening before, boil the brown rice in plenty of salted water for about 35 minutes until tender, drain and keep it in the fridge in a sealed container.
2. In the morning bring a small pan of water to the boil, lower in the egg with a spoon and cook for 7 minutes for a soft but set yolk; cool it in cold water, peel and halve it.
3. Meanwhile reheat the rice in a pan with a splash of water over medium heat for 2–3 minutes, stirring, until hot and soft.
4. Wash the cucumber and slice it thinly; halve the avocado, remove the stone, peel and slice it; cut the smoked salmon into strips.
5. Put the rice in a bowl, arrange the salmon, avocado, cucumber and egg on top and dress with the soy sauce and sesame seeds.