Teriyaki-Style Salmon Rice Bowls

Sticky glazed salmon fillets over steamed rice with crunchy cucumber and sesame seeds.

SHOPPING LIST

• salmon fillets4
• sushi rice300g
• soy sauce4 tbsp
• honey2 tbsp
• rice vinegar2 tbsp
• garlic2 cloves
• fresh ginger15g
• cucumber1
• sesame seeds1 tbsp
• spring onions2

METHOD

1. 1Cook the sushi rice according to package instructions.
2. 2Mix soy sauce, honey, rice vinegar, minced garlic and grated ginger in a bowl.
3. 3Place the salmon in a shallow dish and pour half the sauce over, marinate for 5 minutes.
4. 4Heat a non-stick pan over medium-high heat and cook the salmon for 4 minutes each side, basting with the remaining sauce.
5. 5Slice the cucumber into thin strips.
6. 6Slice the spring onions.
7. 7Spoon the rice into bowls, top with salmon and cucumber.
8. 8Sprinkle with sesame seeds and spring onions.

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