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

Method

1. 1

   Cut the salmon into large chunks and coat in half the teriyaki sauce.

2. 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. 3

   Add the remaining oil and stir-fry the broccoli for 2 minutes, then add the edamame and cook for 1 minute.

4. 4

   Tip in the cold rice and press and stir over a high heat for 2 minutes.

5. 5

   Return the salmon, drizzle over the remaining teriyaki sauce and sesame oil, toss gently.

6. 6

   Scatter with sesame seeds and serve.