Teriyaki Salmon Bowl

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Ingredients (Serves 4)

• 4 salmon fillets (~120g each)

• 1/2 cup Teriyaki Sauce (see recipe below)

• 1 tbs olive oil

• 2 cups cooked brown rice

• 400g packet frozen edamame beans, thawed

• 1 avocado, quartered

• 1 lebanese cucumber, diced

• 1 carrot, grated

• Pickled ginger, sesame seeds and mayonnaise, to serve (optional)

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1. Place salmon fillets in shallow dish and cover with teriyaki sauce. Let salmon marinade in fridge for 20 minutes to develop the flavours.

2. Heat oil in large non-stick frying pan over medium heat. Cook salmon for 3-4 minutes each side, or until cooked to your liking.

3. Divide the rice, edamame, cucumber, carrot and avocado among serving bowls, and add 1 cooked salmon fillet to each bowl.

4. Drizzle each bowl with any remaining sauce from frying pan, and a squeeze of mayonnaise (if using).

5. Sprinkle each bowl with sesame seeds (if using), and add a scoop of pickled ginger (optional).

• Teriyaki Sauce - Add 125mL light soy sauce, 100mL cooking sake, 100mL mirin and 40g caster sugar in glass jar. Shake vigorously until the sugar has dissolved. Store in cupboard until ready to use. * This sauce is also delicious cooked with chicken or beef.