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
Nutrition (per serving)
- Calories
- 833 kcal
- Protein
- 36.3 g
- Carbohydrate
- 77.6 g
- of which sugars
- 10.1 g
- Fat
- 38.6 g
- of which saturates
- 6.9 g
- Fibre
- 8.6 g
- Salt
- 2.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
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
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
Thinly slice the cucumber and halve, stone, and slice the avocados.
- 5
Divide the rice between bowls, arrange the cucumber and avocado alongside, and place the glazed salmon on top. Sprinkle with sesame seeds.
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