• 1 cup cooked brown rice
• 1/2 cup frozen shelled edamame (thawed)
• 1/4 cup grated carrot
• 2 to 4 thinly sliced scallions (about 1/3 cup)
• 1/2 cup (or more) cooked vegetables (use whatever you have on hand, such as roasted squash, green beans, snap peas, green peas, red peppers, or broccoli)
• 1 tsp. rice wine vinegar
• 2 tsp. soy sauce
• 1 tsp. vegetable oil or sesame oil
• Salt and freshly ground black pepper
• 6 to 8 ounces cooked salmon , broken into smaller pieces

In a mixing bowl, combine brown rice, edamame, carrot, scallions, and cooked vegetables. Season to taste with rice wine vinegar, soy sauce, vegetable or sesame oil, salt, and pepper. Divide mixture between 2 containers, and top each with 3 to 4 ounces salmon. Keep cool until ready to eat.

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