Fresh and fast, this virtuous bowl is loaded up with the good stuff for a dinner that’s satisfying and nutritious. Packed with fibre-rich brown rice, healthy fats, and plenty of greens, it’s a perfectly light midweek meal.
Trim fennel and cut into thick wedges. Peel avocado and cut into wedges. Pick coriander leaves from their stems.
Cook rice according to packet instructions.
Peel and finely grate ginger. Place in a small bowl with soy sauce, mirin, rice wine vinegar and sesame seeds and stir to combine.
Pour ½ the dressing over rice and toss well to combine.
Remove skin from salmon and discard. Flake salmon into small pieces.
Divide rice between bowls. Top with spinach leaves, fennel, avocado and salmon. Scatter over coriander leaves and drizzle with remaining dressing to serve.