Teriyaki Salmon Bowl
The sweet, tangy marinade of sweet chili, soy sauce, and sesame oil infuses the salmon with irresistible flavor. Paired with sticky rice and crispy nori sheets, each bite delivers a delightful balance of textures and tastes.
Ingredients
- 2 skinless salmon fillets diced (Morrisons Market Street recommended)
- 2 tablespoons light soy sauce
- 2 tablespoons sweet chili sauce
- 1 teaspoon sesame oil
- 10 g fresh ginger finely grated
- 1 avocado peeled, pitted, and sliced
- 150 g shelled edamame beans
- 250 g pouch of microwaveable sticky rice
- Salted nori sheets for serving
- Salt and black pepper to taste
Instructions
- Preheat your oven to 190°C (170°C fan) or Gas Mark 5. Line a deep baking dish with parchment paper, and arrange the salmon chunks inside. Lightly season the salmon with a sprinkle of salt and black pepper.
- In a small mixing bowl, combine the sweet chili sauce, sesame oil, soy sauce, and grated ginger. Add 1 tablespoon of water and stir thoroughly to create a smooth marinade. Pour this mixture over the salmon pieces, ensuring they are well coated. Bake in the preheated oven for approximately 10 minutes, or until the salmon is cooked through and slightly golden.
- As the salmon nears completion, heat the sticky rice following the instructions on the packaging. Divide the warmed rice between two serving bowls. Arrange the avocado slices, edamame, and cooked salmon on top.
- Using a brush or spoon, drizzle any leftover marinade from the baking dish over the salmon to enhance its flavor. Serve immediately, accompanied by crispy nori sheets for scooping.