Sesame Salmon Breakfast Bowl

• 120 g raw salmon fillet — Raw salmon fillet
• 140 g cooked brown rice — Cooked long-grain brown rice
• 40 g baby spinach — Raw baby spinach
• 70 g, diced — Cucumber with peel
• 16 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 10 g unseasoned rice vinegar — Unseasoned rice vinegar
• 10 g pure maple syrup — Pure maple syrup
• 6 g raw ginger root, finely grated — Raw ginger root
• 5 g toasted sesame seeds — Toasted sesame seeds
• 10 g, thinly sliced — Raw scallion

Method

1. 1Mix the sesame glazeStir 16 g soy sauce, 10 g rice vinegar, 10 g maple syrup, 6 g ginger, and 2.5 g sesame seeds until uniform.Look for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Reserve 10 g in a clean bowl for finishingReserve 10 g in a clean bowl for finishing before the rest touches fish.Look for: The maple syrup is dissolved and the sesame seeds are evenly suspended in the soy-ginger glaze.Safety: Keep the clean reserved sauce physically separate from the raw salmon and raw-fish utensils.
3. 3Cook and glaze the salmonHeat a nonstick skillet over medium. Add salmon and cook for 4 minutes; turn.4 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Wash hands and sanitize surfaces after raw fish; verify 145°F with a clean thermometer and never use raw-fish marinade as finishing sauce.
4. 4Add the non-reserved glazeAdd the non-reserved glaze, cover, and cook 4 to 6 minutes more until the center reaches 145°F and flakes easily. Transfer the fully cooked salmon to a clean plate.6 min · 145°FLook for: The salmon is opaque, flakes at the thickest point, and reads 145°F.
5. 5Warm the rice and spinachAdd all 140 g cooked brown rice and 15 g water to the same skillet over medium-low heat, cover, and warm for 3 minutes until steaming throughout.3 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Fold in all 40 g spinachFold in all 40 g spinach, cover for 1 minute more, then turn off the heat.1 minLook for: The rice has no cold clumps and is steaming, while the spinach is bright green and fully wilted.Safety: Use rice that was cooled promptly, open the lid away from your face, and do not leave cooked rice at room temperature longer than 2 hours.
7. 7Build the breakfast bowlSpoon spinach rice into one bowl, add cucumber and the fully cooked salmon.Look for: Everything is evenly positioned and ready for the next action.
8. 8Spoon over the clean reserved sauceSpoon over the clean reserved sauce and finish with remaining sesame and scallion.Look for: The salmon remains in moist flakes and the cucumber stays cool and crisp.Safety: Serve promptly or cool and refrigerate within 2 hours.