This is my all-time favourite go-to lunch recipe. I absolutely LOVE it. Easy, nutritious, and so damn tasty!! I never used to like smoked salmon (or at least thought I didn’t). But this lunch dish has been a game changer for me! That being said, I do often have it without smoked salmon (which turns it into the perfect vegan lunch). And (apart from the soya sauce), it’s a gluten free lunch too!

You can make this in the morning if you have time, but if not it’s great for making the evening before and leaving in the fridge overnight.

You Will Need…

lunch recipe smoke salmon sushi pot

For this delicious lunch recipe, you will need the following ingredients*:

  • 75g of rice (I’m a sucker for white basmati, but brown or other alternatives work just as well)
  • 1/4 large carrot, grated or finely chopped
  • 1/4 cucumber, finely chopped
  • 2 spring onions
  • Approx. 50g of Edamame beans (or as many as you like! I can’t get enough of them…)
  • 1 garlic clove
  • 1/2 teaspoon of grated or finely chopped fresh ginger
  • Teaspoon of coconut oil
  • Salt & pepper
  • Smoked salmon (1 piece is usually fine)
  • 1/4 of a fresh lime, squeezed
  • Soya sauce (gluten free alternatives are available in most supermarkets)

*per serving

Method

lunch recipe smoke salmon sushi pot

Start by cooking the rice in a small saucepan on a medium heat, partially covered. At the same time, heat the coconut oil in a wok or frying pan on a low-medium heat and add the garlic, ginger, and edamame beans. Season with salt & pepper.

Once the rice has cooked, rinse it and return to the pan adding the soy sauce (enough to coat all the rice). Take the edamame beans off the heat and leave to cool.

In your container, layer your ingredients. Starting with the rice, followed by the spring onions, then the carrot, edamame beans, cucumber, and finally the salmon. Squeeze the lime on top of the salmon, and leave in the fridge overnight.

Lunch Recipe Credits

This recipe is my own adaptation of a recipe from my favourite cookbook ‘Fear Free Food‘, by Nicola Jane Hobbs.

Take a read of my breakfast recipe here.