Ingredients
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1 cup sushi rice
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2 cup water
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3 tbsp rice vinegar
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1 tsp caster sugar
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1/2 tsp salt
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30ml maple syrup
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1 tsp sesame oil
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2 tsp gluten-free tamari soy sauce
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½ tsp garlic paste
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1 tsp mirin
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2 salmon fillets or protein of your choice
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1 tsp sesame seeds
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4 spring onions
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150g edamame beans
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Half a ripe avocado
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1 small cucumber
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Crispy seaweed thins
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Coriander leaves for garnish
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3 tbsp Sriracha sauce
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2 tbsp Kewpie Mayo
Directions
This delicious Teriyaki Salmon Poke Bowl makes a great lunch or dinner. It is incredible with layers of flavours and lots of great ingredients. You need to try this healthy yet delicious recipe soon!
(You can use chicken or tofu for this recipe)
Directions
- Wash the Sushi rice 2 or 3 times and place it in a pot with 2 cups of water and cook until the rice had absorbed all the water and the grains are soft. Whilst it is cooking, prepare the sushi rice dressing. To do this, mix the rice vinegar, sugar, and salt together in a small dish, stirring well until the sugar and salt have dissolved in the vinegar. When the rice is cooked, pour the dressing over the top (whilst it is still hot) and then stir to coat the rice and fluff it up. Rice can be cooked in the rice cooker too.
- In a small frying pan, lightly toast the sesame seeds, scatter them over the rice and stir through. Set the rice aside (still in the saucepan) to cool slightly.
- Prepare the salmon fillets or protein of your choice, with the salmon fillet remove the skin(optional) and chop into chunks. Dice the spring onions into small chunks. Also prepare the teriyaki marinade by mixing the maple syrup, sesame oil, tamari, garlic paste and mirin together in a small dish. Set these three elements aside while you prepare the sushi bowl base.
- Once the rice has cooled and is now warm rather than hot, you can assemble the base for the bowls. Split the rice between two wide bowls so that two-thirds of each base is covered. In the remaining third, pile edamame beans and sliced avocado, sliced cucumber.
- Pour the marinade into a small frying pan over high heat. When it begins to bubble, turn the heat down to simmering and stir it constantly until it has reduced, turning from watery sauce to a thicker, glaze consistency. Add the chunks of salmon to the pan and turn the heat back up to high – stir so that the salmon is fully coated in the glaze and then sprinkle the spring onions over the top.
- Continue to cook on high heat for a couple of minutes, stirring occasionally, until the salmon is beautifully glazed and cooked to your preferred level. Remove from the pan and place the teriyaki salmon and spring onions onto the sushi bowls.
- Serve with extra tamari soy sauce on the side if you wish. Or mix the Sriracha sauce and Kewpie mayonnaise together, you will have a tangy spicy sauce to drizzle over the poke bowl. Garnish with some coriander leaves and crispy seaweed thins.
