Teriyaki Salmon Bowl
Ingredients
For the Teriyaki Salmon
- 220 –240g salmon fillet, cut into cubes
- 1 tbsp light soy sauce
- 1 tsp toasted sesame oil
- 2 tsp honey
- Juice of ½ lime
- 1½ tsp freshly grated ginger
- 1 tsp garlic powder
For the Salad
- ½ large cucumber, diced
- ½ avocado, diced
- 2 spring onions, finely sliced
- 1 tsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame seeds
- ¼ tsp salt
To Serve
- 80 g basmati rice, dry weight
Instructions
- Cook the basmati rice. For perfectly fluffy rice, check out my favourite foolproof method in my rice guide.
- Meanwhile, place the salmon cubes into a bowl. Add the soy sauce, sesame oil, honey, lime juice, grated ginger and garlic powder. Toss everything together until the salmon is well coated. Leave to marinate while you prepare the salad.
- Arrange the salmon in your air fryer basket or on a lined baking tray.
- Air fry at 200°C (390°F) for 6–8 minutes, or until the salmon is just cooked through and lightly golden. Alternatively, bake in the oven at 200°C (390°F) for 8–10 minutes.
- While the salmon cooks, prepare the salad. Combine the cucumber, avocado and spring onions in a bowl. Add the sesame oil, rice vinegar, sesame seeds and salt, then gently toss together.
- Divide the fluffy rice between two bowls. Top with the teriyaki salmon and plenty of the cucumber avocado salad.
- Serve immediately and enjoy.
Notes
Nutrition per serving:
- 598 kcal
- Protein: 29 g
- Carbohydrates: 57 g
- Fat: 34 g
- Fibre: 6 g