Teriyaki Salmon Rice Bowl

Ingredients

• 150g salmon fillet
• 150g cooked jasmine rice
• ½ avocado, sliced
• 80g edamame beans
• 2 tbsp teriyaki sauce
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• 2 spring onions, sliced
• Pickled ginger and soy sauce to serve

Method

1. 1

   Coat salmon in teriyaki sauce.

2. 2

   Heat sesame oil in a pan. Cook salmon skin-side down for 4 minutes.

3. 3

   Flip and cook 3 more minutes until cooked through.

4. 4

   Build the bowl: rice, then salmon, avocado, and edamame.

5. 5

   Top with sesame seeds and spring onions. Serve with pickled ginger.