Salmon, Edamame and Rice Bowls

Instructions

1. 1

   Drain the commercially canned, fully cooked salmon and measure 450 g of drained fish. Flake it with a fork, mashing any soft bones. Wash and dice the cucumber.

2. 2

   Use a 1000-watt microwave at high power (100%) throughout. Cook the rice according to the package directions in the microwave. Put the frozen edamame and 60 ml water in a wide, 3-liter microwave-safe casserole with a vented lid. Cover and microwave for 3 minutes. Carefully uncover away from your face, stir and rotate the dish halfway around, then cover and microwave for another 3 minutes.

3. 3

   Meanwhile, stir the mayonnaise, soy sauce and rice vinegar together in a small bowl to make the dressing.

4. 4

   Keep the cooking liquid in the casserole. Add the cooked rice and flaked salmon to the edamame, breaking up the rice clumps and mixing thoroughly. Cover with the vented lid and microwave for 4 minutes. Stir thoroughly from the edges into the center, rotate the dish halfway around, cover and microwave for another 4 minutes.

5. 5

   Stir and check the temperature in several places with a food thermometer: the entire mixture must reach 165°F/74°C, and the edamame should be tender. If needed, continue microwaving covered at high power in 1-minute intervals, stirring, rotating and checking after each interval. Let stand covered for 2 minutes. Allow approximately 16–18 minutes for heating and standing altogether.

6. 6

   Divide the hot salmon, edamame and rice among four bowls. Top evenly with the cucumber and dressing, and serve immediately.