Salmon Teriyaki Bowl

Serves 4

Ingredients

• 12.7 oz. (360g) cooked white rice
• 6 tbsp. rice wine vinegar
• 2 tbsp. maple syrup
• 1 tsp. sea salt
• 2 tbsp. black sesame seeds + extra to serve
• 1 tbsp. tamari sauce
• 2 tsp. sesame oil
• 1 tbsp. sriracha sauce
• ½ tsp. fresh ginger, grated
• ½ tsp. fresh garlic, grated
• 1 tbsp. olive oil
• 1½ lbs. (680g) salmon filet, skinned
• 5.6 oz. (160g) edamame beans
• 5.3 oz. (150g) cucumber, sliced
• 2 avocados, sliced
• 1 oz. (30g) green onions, minced

What you need to do

1. Place the cooked rice into a large bowl and stir through the rice wine vinegar, maple syrup, salt and sesame seeds.
2. Prepare a sauce by combining the maple syrup, tamari sauce, sesame oil, sriracha, ginger and garlic.
3. Add the olive oil to a hot non-stick skillet and sear the salmon until golden brown. Now add the sauce and stir to warm through.
4. Divide the rice equally between 4 bowls and top with edamame beans, cucumber, avocado and salmon.
5. Pour extra sauce over the bowls, sprinkle with green onions and extra sesame seeds. Serve immediately.