Salmon Teriyaki Bowl

Ingredients

• 2 salmon fillets (150g each)
• 200g brown rice, cooked
• 100g edamame, cooked
• ½ cucumber, sliced
• 2 tbsp low-sodium soy sauce
• 1 tbsp mirin
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tsp cornflour
• Pickled ginger and sesame seeds to serve

Method

1. 1

   Mix soy, mirin, honey, sesame oil, and cornflour for teriyaki sauce.

2. 2

   Pan-fry salmon skin-side down 4 min, flip 2 min.

3. 3

   Add sauce to pan, cook 2 min until glazed.

4. 4

   Divide rice into bowls. Top with salmon, edamame, and cucumber.

5. 5

   Drizzle with remaining sauce. Serve with pickled ginger and sesame seeds.