Ingredients

Salmon fillets (depending on how many people you are making for 1 per person)

2 cups dry jasmine rice

1½ cups edamame beans

1 English cucumber, sliced or cubed

3 spring onions chopped

2 avocados peeled seeded and cubed

1 cup of Asian slaw prepackaged rom Woolworths

½ cup chopped fresh coriander

Siracho mayo optional for topping

Sesame seeds optional for topping

Teriyaki Sauce

½ cup low sodium soy sauce

1 tablespoon sesame oil

¼ cup light brown sugar

1 tablespoon honey

¾ teaspoon ground ginger

1 clove of garlic minced

¼ teaspoon chilli flakes (optional)

Instructions
Make Teriyaki Sauce. Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly and boil for about I minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool. Marinate Salmon, pour ¼ cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight. Cook rice instant works wonders for this. Pressure cook on high for 6 minutes. You want the rice to be sticky. Cook Salmon Bowls divide rice among the bowls an top with a piece of teriyaki salmon, some avocado edamame and cucumber garnish drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion, coriander and sesame seeds.

Zeinab Rasdien
@ cutie_thatsafoodie