Sticky Salmon and Sesame Rice Bowl

I adore rice bowls for dinner or lunch! They are simple to prepare and you can ensure you have a balanced meal by choosing an array of toppings like fish, tofu and vegetables. In this variation, I have chosen jasmine rice as the base and used sesame seeds, teriyaki salmon, cucumber, avocado and broccoli tenderstem as the toppings. You can add an optional mango salsa on the side to create that incredible sweet and sour mix. Enjoy!

Serves 4 | Total Time: 40 minutes | Easy

Ingredients: (For the Salmon Teriyaki)

• 1 salmon fillet per person, dabbed dry

• 80g light brown soft sugar

• 1 tbsp honey

• 1 tsp sesame oil

• 60ml light soy sauce

• 3 large garlic cloves, crushed

• 3cm piece ginger, peeled and finely grated

• 1 tbsp cornflour combined with 1 tbsp water

• 1 tbsp rice wine vinegar or mirin

• Salt and pepper to season

Ingredients: (For the Rice and Toppings)

• 1/2 cucumber, diced

• 1 tbsp rice wine vinegar

• 1/2 tbsp caster sugar

• 1/2 tsp salt

• 1 large avocado, peeled, cored and diced

• 1 bunch of spring onions, chopped (to serve)

• Sesame seeds (to serve)

• 300g broccoli tenderstem

• 1 tbsp soy sauce

• 1/2 tsp chilli flakes

Method

1. Prepare all the vegetables as above. Place the diced cucumber in a bowl with the rice wine vinegar, caster sugar and salt. Stir and leave to set till serving.

2. Rinse the rice in a sieve with cold water for at least 2 minutes. In a pan add the rice and cover with water. There should be enough water so that if you place your index finger till it touches the rice, the water reaches your first knuckle. Bring to the boil before simmering for 15-20 minutes or until the rice is tender.

3. Place the brown sugar, honey, sesame oil, soy sauce, garlic, ginger and cornflour into a bowl and mix together. Season with salt and pepper if desired.

4. In a pan heat a tablespoon of oil. When hot, gently fry the salmon on a medium heat for 3 minutes on each side or until cooked through.

5. Add the teriyaki sauce mixture and coat the salmon. Simmer on a low heat, adding a tablespoon of water if it begins to dry.

6. Meanwhile in a saucepan gently fry the asparagus with some oil for 3-4 minutes. Then, add some water to let it gently steam until it becomes slightly soft. Add 1tbsp of soy sauce and the chilli flakes and cook for 2 more minutes.

7. Once the asparagus, rice and salmon are all ready to be eaten, drain the vinegar mix from the cucumber and luff the rice before placing all the toppings onto the table. Allow each person at the table to build their own salmon rice bowl. Sprinkle the sesame seeds and spring onions over the top. Further soy sauce can be added to the rice or salmon as a topping if desired.