Spiced Salmon Breakfast Rice

• 150 g ready-to-eat smoked salmon, torn into ribbons — Smoked salmon
• 200 g cooked brown rice, chilled — Cooked long-grain brown rice
• 100 g cherry tomatoes, halved — Raw cherry tomatoes
• 100 g cucumber, diced — Cucumber with peel
• 4 g ginger, finely grated — Raw ginger root
• 18 g lime juice — Fresh lime juice
• 1.5 g suya spice — Peanut suya spice blend
• 0.2 g fine salt — Fine salt

Method

1. 1Measure ingredients: Mix the ginger-lime dressingMeasure ginger, lime juice, suya spice, and salt 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 ginger-lime dressingWhisk ginger, lime, suya spice, salt, and 15 g cold water for 45 seconds.45 secLook for: The dressing is rust colored and evenly speckled with no spice pockets.Safety: Use a clean bowl and keep ready-to-eat salmon chilled.
3. 3Measure ingredients: Season the breakfast riceMeasure brown rice, cherry tomatoes, cucumber with peel, ginger, 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.
4. 4Season the breakfast riceToss chilled rice, tomatoes, cucumber, and two-thirds of the dressing for 60 seconds.1 minLook for: Every grain is lightly seasoned and the vegetables remain crisp.Safety: Use rice that was cooled within 2 hours and held at 40°F or colder.
5. 5Measure ingredients: Fold in the salmonMeasure smoked salmon, brown rice, cherry tomatoes, cucumber with peel, and ginger 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.
6. 6Fold in the salmonAdd all smoked salmon in broad ribbons and fold only three times, then spoon over the remaining dressing.45 secLook for: Salmon remains in distinct silky ribbons rather than breaking into crumbs.Safety: Use ready-to-eat smoked salmon from an intact package.
7. 7Chill and serveCover, making sure the lid or cover is fully secure.Look for: The chill and serve stage is complete and ready for the next action.
8. 8Chill the complete bowl for 5 minutesChill the complete bowl for 5 minutes, then toss once gently before eating.5 minLook for: The bowl is cold, the dressing clings, and no liquid pools underneath.Safety: Keep the salmon bowl at 40°F or colder and eat within 2 hours if unrefrigerated.