Salmon Teriyaki Bowl
Sweet-savoury bowl with fish and fresh vegetables.
- 30 min
- 882 kcal / serving
- easy
- Protein
- 36.7 g
- Fat
- 34.5 g
- Carbs
- 98.2 g
Contains: fish, sesame, soy, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 2 salmon fillets
- 3 tbsp soy sauce (for the teriyaki sauce)
- 2 tbsp mirin (for the teriyaki sauce)
- 1 tbsp honey (for the teriyaki sauce)
- 1 tsp freshly grated ginger (for the teriyaki sauce)
- 200 g rice
- 1 avocado
- 1 small carrot
- 1 spring onion
- Sesame seeds
- Oil for frying
Method
- Cook rice according to package instructions and keep warm.
- For the teriyaki sauce bring the soy sauce, mirin, honey and ginger to the boil in a small pan and simmer for 2–3 minutes until syrupy. Let it cool a little.
- Pat salmon fillets dry and marinate in a bowl with half of the sauce for at least 10 minutes.
- Slice the avocado, cut the carrot into fine strips or shreds, slice the spring onion into rings.
- Heat oil in a pan and fry the salmon over medium heat on both sides until cooked and lightly caramelised. Add the marinade from the bowl to the salmon and let it reduce briefly.
- Divide rice into bowls, place salmon on top and garnish with avocado, carrot and spring onion.
- Sprinkle with sesame seeds and drizzle with the remaining teriyaki sauce.
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