Teriyaki Salmon Poke Bowl

Ingredients

For the Teriyaki Salmon
• 3 pieces salmon fillets (skinless, about 150g each)
• 60 milliliters soy sauce (low-sodium preferred)
• 30 milliliters honey
• 15 milliliters rice vinegar
• 1 clove garlic (minced)
• 1 teaspoon ginger (minced or grated)
• 5 milliliters sesame oil
For the Rice
• 180 grams white sushi rice (rinsed under cold water)
• 240 milliliters water
For the Fresh Vegetables
• 1 medium cucumber (sliced or julienned)
• 1 medium carrot (sliced into thin strips or julienned)
• 1 medium avocado (sliced)
• 3 medium radish (thinly sliced optional)
For Garnish
• 1 tablespoon sesame seeds (toasted)
• 2 stalks spring onions (sliced)

Instructions

1. 1. Prepare the Rice: Rinse the sushi rice under cold water until the water runs clear. Add the rinsed rice and water to a rice cooker. Cook according to rice cooker instructions, or bring to a boil in a pot, then reduce to low heat, cover, and simmer for 18 minutes. Once done, let it sit covered for another 5 minutes before fluffing with a fork.

   Do not lift the lid while the rice is cooking; it will disrupt the steaming process.

2. 2. Make the Teriyaki Sauce: In a small mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, minced ginger, and sesame oil until well combined. This will be your teriyaki glaze.
3. 3. Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the teriyaki glaze over them. Let them marinate for at least 5 minutes while you prepare the vegetables.
4. 4. Cook the Salmon: Heat a frying pan or skillet over medium-high heat. Add the marinated salmon, cooking for 3-4 minutes on each side or until the salmon is cooked through and reaches an internal temperature of 63°C. Brush with additional teriyaki glaze while cooking for extra flavour.

   Do not overcook the salmon; it should be firm to the touch but still juicy inside.

5. 5. Prepare the Vegetables: While the salmon is cooking, slice the cucumber, carrot, avocado, and radishes. Arrange the sliced vegetables neatly on a plate or directly in the serving bowls.
6. 6. Assemble the Poke Bowls: In each serving bowl, place a generous scoop of sushi rice as the base. Top with cooked salmon fillet and arrange the sliced vegetables around it. Drizzle any remaining teriyaki glaze over the top.