Salmon Teriyaki Rice Bowl Stir-Fry
Ingredients
- 600 g cooked short-grain rice (cooled)
- 480 g salmon fillets, skinless
- 4 tbsp teriyaki sauce
- 200 g tenderstem broccoli
- 150 g edamame beans (frozen)
- 2 tbsp sesame seeds
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 643 kcal
- Protein
- 36.2 g
- Carbohydrate
- 49.9 g
- of which sugars
- 5.2 g
- Fat
- 31.1 g
- of which saturates
- 5.4 g
- Fibre
- 4.6 g
- Salt
- 1.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the salmon into large chunks and coat in half the teriyaki sauce.
- 2
Heat 1 tbsp vegetable oil in a wok and fry the salmon pieces for 3–4 minutes until caramelised and cooked, then remove.
- 3
Add the remaining oil and stir-fry the broccoli for 2 minutes, then add the edamame and cook for 1 minute.
- 4
Tip in the cold rice and press and stir over a high heat for 2 minutes.
- 5
Return the salmon, drizzle over the remaining teriyaki sauce and sesame oil, toss gently.
- 6
Scatter with sesame seeds and serve.
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