Miso Salmon Breakfast Rice

• 100 g ready-to-eat smoked salmon, folded — Smoked salmon
• 150 g cooked brown rice, chilled — Cooked long-grain brown rice
• 50 g cooked shelled edamame, chilled — Cooked shelled edamame
• 70 g cucumber, diced — Cucumber with peel
• 50 g avocado, sliced — Avocado
• 12 g white miso — White miso paste
• 15 g fresh lime juice — Fresh lime juice
• 3 g toasted nori, cut into strips — Toasted nori sheets
• 5 g toasted sesame seeds — Toasted sesame seeds
• 10 g scallion, sliced — Raw scallion

Method

1. 1Measure ingredients: Whisk the miso dressingMeasure white miso and lime juice 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. 2Whisk the miso dressingWhisk miso, lime, and 20 g cold water until fully smooth.1 minLook for: The pale dressing pours easily with no miso lumps.Safety: Use a clean bowl and keep dressing chilled.
3. 3Season the riceBreak up cold rice with a fork, toss with edamame, scallion, sesame, and half the dressing.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Spread into a shallow bowlSpread into a shallow bowl, keeping the full portion together and the rim clean.2 minLook for: Rice grains separate and carry a light sheen.Safety: Use rice cooled and refrigerated within 2 hours of cooking.
5. 5Arrange and finishArrange salmon, cucumber, and avocado over rice.Look for: Everything is evenly positioned and ready for the next action.
6. 6Drizzle remaining dressingDrizzle remaining dressing, and add nori immediately before serving.1 min 30 secLook for: Salmon remains in distinct folds and nori stays crisp.Safety: Use ready-to-eat smoked salmon from an intact chilled package and keep below 40°F.