Teriyaki Sal­mon Sushi Bowl

Super Food Ideas - - IN THIS ISSUE -


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.

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