Teriyaki Salmon Sushi Bowl
SERVES 4 PREP 15 MINUTES COOK 5 MINUTES
¼ cup teriyaki marinade 3 teaspoons honey 1 garlic clove, crushed 2cm piece fresh ginger, peeled, finely grated 1½ tablespoons sesame oil 500g salmon fillets, skin-on, cut into 3cm cubes 450g packet 2½-minute 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 ¼ nori sheet, finely shredded 1 tablespoon sesame seeds, toasted
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. NUTRITION: (per serve) 3007kj; 40.4g fat; 7.8g sat fat; 33.8g protein; 52.1g carbs; 7.1g fibre; 82mg chol; 562mg sodium.