Teriyaki Salmon Rice Bowl

Ingredients

• 4 salmon fillets
• 320 g Japanese short-grain rice
• 3 tbsp soy sauce
• 3 tbsp mirin
• 1 tbsp caster sugar
• 20 g sesame seeds
• 1 cucumber
• 2 avocado
• 1 tbsp sunflower oil

Method

1. 1

   Cook the rice according to packet instructions. Mix the soy sauce, mirin, and sugar in a small bowl to make the teriyaki glaze.

2. 2

   Heat the oil in a non-stick frying pan over medium-high heat. Place the salmon skin-side down and cook for 3-4 minutes.

3. 3

   Flip the salmon, pour over the teriyaki glaze, and cook for a further 2-3 minutes, spooning the glaze over the fish until caramelised and cooked through.

4. 4

   Thinly slice the cucumber and halve, stone, and slice the avocados.

5. 5

   Divide the rice between bowls, arrange the cucumber and avocado alongside, and place the glazed salmon on top. Sprinkle with sesame seeds.