8 pieces hoki wedges crumbed fillets, frozen (we love United Fish Co)
2 brown rice microwave pouches (we love SunRice)
2 New Zealand avocados, sliced
½ bag beta bites carrots, peeled and ribboned (we love Wilcox)
1 cup edamame beans, steamed
½ cucumber, cubed
1/2 bag sweet stem broccoli, trimmed, steamed (we love The Fresh Grower)
½ cup mayonnaise
½ cup teriyaki sauce
¼ cup sesame seeds, lighted toasted (we love Alison’s Pantry)
Bake the fish as per packet instructions.
Heat the microwave rice as per packet instructions.
To serve, arrange the fish and vegetables on a bed of rice in four individual bowls.
Add a drop of mayonnaise and drizzle of teriyaki sauce in each bowl.