| | Teriyaki salmon sushi bowl
Teriyaki salmon sushi bowl
Teriyaki salmon sushi bowl 4.3-5 9
  • Calories: 3007 kj
  • Fat: 40.4g
  • Carbohydrates: 52.1g

How to Make:

  1. Combine teriyaki marinade, honey, garlic, ginger and half the oil in a large bowl. Transfer half the marinade mixture to a small bowl and set aside. Add salmon to remaining marinade, turning to coat.
  2. Heat remaining oil in a large frying pan over medium-high heat. Add salmon. Cook, turning, for 3 to 4 minutes, or until just cooked through.
  3. Meanwhile, heat rice following packet directions. Transfer to a large bowl. Add reserved marinade. Toss gently to combine. Combine mayonnaise and lemon juice in a small bowl. Season with salt and pepper.
  4. Place cucumber, carrot, avocado and onion in a bowl. Gently toss to combine. Spoon rice mixture among serving bowls. Top with cucumber mixture and salmon. Dollop with mayonnaise mixture. Sprinkle with nori and sesame seeds. Serve.
Time for preparing:
5 min.
Servings:
4

Ingredients:

  • 1/4 cup teriyaki marinade
  • 3 teaspoons honey
  • 1 garlic clove, crushed
  • 2cm piece fresh ginger, peeled, finely grated
  • 1 1/2 tablespoons sesame oil
  • 500g salmon fillets, skin-on, cut into 3cm cubes
  • 450g packet Uncle Ben's® Microwave Brown Rice
  • 2 tablespoons whole-egg mayonnaise
  • 2 teaspoons lemon juice
  • 1 Lebanese cucumber, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 1 avocado, diced
  • 2 green onions, thinly sliced
  • 1/4 nori sheet, finely shredded
  • 1 tablespoon sesame seeds, toasted
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