Citrus Salmon Breakfast Bowl

• 120 g smoked salmon, torn into ribbons — Smoked salmon
• 130 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 130 g cooked brown rice, chilled — Cooked long-grain brown rice
• 120 g fresh orange segments, chopped — Fresh orange
• 120 g cucumber, diced — Cucumber with peel
• 14 g lime juice — Fresh lime juice
• 0.8 g ground black pepper — Ground black pepper

Method

1. 1Measure ingredients: Mix the citrus yogurtMeasure nonfat greek yogurt, lime juice, and black pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the citrus yogurtWhisk yogurt, lime, pepper, and 10 g orange juice released while cutting for 30 seconds.30 secLook for: The dressing is smooth and pourable with fine pepper flecks.Safety: Keep yogurt chilled and declare milk.
3. 3Measure ingredients: Prepare the cold componentsMeasure smoked salmon, brown rice, orange, and cucumber with peel using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Prepare the cold componentsFluff chilled rice, tear salmon into broad ribbons, and blot the orange and cucumber lightly if wet.1 min 30 secLook for: Rice is loose, salmon remains silky, and produce has no pooled juice.Safety: Use ready-to-eat smoked salmon from an intact package and declare fish.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Build the bowlArrange rice, salmon, orange, and cucumber in separate sections and spoon all citrus yogurt across the center.45 secLook for: Silky, creamy, juicy, and crisp textures stay distinct.Safety: Keep at 40°F or colder until serving.