Teriyaki Salmon Sushi Bowl

This is a current favourite in our house - I make it every week!

You can use whatever vegies you like. I often include snow peas, capsicum or cherry tomatoes.

1/4 cup teriyaki marinade

3 tsp honey

1 garlic clove, crushed

2cm piece fresh ginger, peeled, finely grated

1 1/2 tbsp sesame oil

500g salmon fillets, skin-off, cut into 3cm cubes

450g packet Microwave Brown Rice (or rice of your choice; I usually boil jasmine rice)

2 tbsp whole-egg mayonnaise

2 tsp lemon juice

1 Lebanese cucumber, cut into matchsticks

1 carrot, cut into matchsticks

1 avocado, diced

2 green onions, thinly sliced

1/4 nori sheet, finely shredded

1 tbsp sesame seeds, toasted 

 

Combine teriyaki marinade, honey, garlic, ginger and half the oil in a large bowl. Transfer half the marinade mixture to a small bowl and set aside. Add salmon to remaining marinade, turning to coat. Heat remaining oil in a large frying pan over medium-high heat. Add salmon. Cook, turning, for 3 to 4 minutes, or until just cooked through.

Meanwhile, heat rice following packet directions. Transfer to a large bowl. Add reserved marinade. Toss gently to combine. 

Combine mayonnaise and lemon juice in a small bowl. Season with salt and pepper.

Place cucumber, carrot, avocado and onion in a bowl. Gently toss to combine. 

Spoon rice mixture among serving bowls. Top with cucumber mixture and salmon. Dollop with mayonnaise mixture. Sprinkle with nori and sesame seeds. Serve.