Teriyaki Salmon Edamame Bowl

Ingredients

• 200 g salmon
• 180 g brown rice
• 100 g edamame
• 1/2 large cucumber
• 1 large carrot
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tsp rice vinegar
• 1 garlic clove
• 1 tsp sesame seeds
• 1 tbsp nori strips

Method

1. Step 1

   Cook the 180 g brown rice according to the package directions, then let it steam for 5 minutes before fluffing.

2. Step 2

   Pat the 200 g salmon dry, remove any pin bones, and cut it into large bite-sized cubes.

3. Step 3

   Thaw the edamame (100 g), dice the cucumber (1/2 large), and cut the carrot into matchsticks (1 large).

4. Step 4

   Put the salmon in a bowl, add 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and toss until every piece is lightly coated.

5. Step 5

   Sear the salmon in a hot pan for 2 to 3 minutes per side until browned and just cooked through.

6. Step 6

   In a small bowl, stir together the ingredients for the sticky teriyaki glaze with soy sauce, ginger, honey, and garlic until smooth and balanced. Add a splash of water if you want it thinner.

7. Step 7

   Quickly cook the sturdier vegetables in the same pan for 2 to 4 minutes so they stay bright and slightly crisp, then keep the raw vegetables for topping.

8. Step 8

   Build the bowl with the brown rice, add the cooked salmon, arrange the vegetables around it, drizzle over the sauce, and finish with sesame seeds and nori strips.