Teriyaki Salmon Rice Bowl

Ingredients

• 4 small Salmon fillets, skinless & boneless
• 1/4 cup Teriyaki marinade
• 1 tsp chilli paste
• 1 cm piece fresh ginger finely grated
• 2 tsp Sesame Oil
• 1 tbsp Kecap Manis
• 450g microwave pkt Brown Jasmine Rice
• 2 Spring Onions choped
• 1 Lebanese Cucumber, seeds removed, sliced into batons
• Mixed salad leaves
• Obento Pickled Ginger
• Kewpie Mayonnaise
• Toasted white and black sesame seeds

Method

1. Cut each Salmon fillet into 4 pieces. Combine marinade, chilli paste, ginger, Kecap Manis and sesame oil and pour over salmon. Set aside.
2. Heat a non stick fry pan over medium heat, remove salmon pieces from marinade and cook for 4-5 mins then pour marinade into pan and heat through. Turn heat off.
3. Heat rice in microwave to pkt directions, place rice, salad leaves, pickled ginger and mayonnaise in bowl. Top rice with salmon and spoon sauce over. Sprinkle sesame seeds and spring onions over bowl.

Product used in recipe

• Kewpie - Kewpie Mayonnaise
• Obento - Sliced Pickled Ginger