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Rehydrate the seaweed salad for 5 minutes in 500ml of cold water.

Slice the avocado and salmon and arrange on a plate. Drizzle the salmon and avocado with 2 tablespoons of yuzu ponzu and sprinkle with furikake. 

Open the rice pack and heat it up in a microwave for 2 minutes in 600-watts microwave. Once heated up, mix the rice to aerate it and add rice vinegar if desired. Arrange the rice in a bowl, top it with one umeboshi plum and sprinkle with furikake.

Strain the seaweed salad and arrange in a bowl. Add one teaspoon of sunomono vinegar or sesame oil.

Enjoy an easy and healthy meal ready in 5 minutes.

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