Salmon teriyaki bowls

Type: Main meal — heavier · Typical slot: Lunch or dinner · Time: 25 min · Lunch-friendly: yes (sauce holds well, fish reheats gently) · Batch: no (fresh salmon only)

Ingredients (4 servings)

• 600g salmon fillet, skin on, cut into 4 pieces (180g G / 120g Harshitha)
• Teriyaki: 60ml soy sauce, 30ml mirin, 30g brown sugar, 15ml rice vinegar, 10g grated ginger
• 1 tbsp neutral oil
• Rice: 280g jasmine. Split 220g G / 110g Harshitha cooked.
• 200g broccoli florets
• 1 carrot, julienned
• 100g edamame (frozen, shelled)
• 2 tbsp sesame seeds
• Sliced spring onion
• 1 tsp sesame oil

Method

1. Cook rice. Whisk teriyaki ingredients in small saucepan, simmer 3 min until syrupy.
2. Steam broccoli + edamame 4 min.
3. Pan-fry salmon: skin side down in oil, medium-high, 4 min until crispy. Flip, 2 min. Brush with teriyaki.
4. Build bowls: rice base, salmon, broccoli, edamame, raw carrot. Drizzle remaining teriyaki and sesame oil. Top with sesame seeds, spring onion.

Macros (per person, per serving)