4 salmon fillets or other preferred fish/tofu 2 Tbsp sesame oil 4 Tbsp tamari 1 cup sesame seeds 4 bok choys 3-4 cups boiled oat groats soybeans
Preheat oven to 100c/200F. Start by cutting the fish/tofu into bite sized cubes. Stir together 1 tbsp sesame oil and 3 tbsp tamari and allow the fish/tofu to marinate for a while. Pour sesame seeds into a deep plate. Take the fish/tofu out of the marinade, roll them lightly in the sesame seeds until coated (don’t skimp on the seeds – we like when they cover the whole fish). Place the fish/tofu on a baking tray lined with paper and bake in the oven until the fish is a firm as you prefer it to be. Split the bok choy the lengthwise. Fry it in a little canola oil for about 2 minutes in a large frying pan. Drizzle with sesame oil and soy and fry for 1-2 minutes more. Remove from heat and sprinkle with some sesame seeds. Cook the oatmeal according to the instructions on the package and thaw the soybeans. Place the rice in the bottom of a large bowl and add the salmon/tofu, bok choy and soybeans. Finish with some sriracha mayonnaise on top (refer to picture above).
You can boost the nutrition by adding things like mango and our quick pickled red onion.