Maple & Teriyaki Glazed Salmon Bowl

Method

1. Preheat oven to 200 degrees celcius. Cover a medium-sized baking tray with foil and grease lightly with spray oil.
2. Rinse and wash the rice with water until the water is clear. Place the drained rice, 2.25 cups of water, salt, and oil into a medium saucepan. Bring to a simmer over medium-high heat, uncovered. Keep an eye on the rice and, as soon as it boils, turn the heat down to the lowest setting, cover with a lid, and let cook for 12-15 minutes.
3. Chop salmon fillets into bite-sized pieces and set aside.
4. Create the marinade sauce by combining the teriyaki sauce, hoisin sauce, soy sauce, white vinegar, sesame oil, maple syrup, garlic cloves, and ginger in a bowl. Stir until all ingredients are well combined.
5. Pour the marinade over the salmon pieces and cover with a plastic wrap, and let it sit for a few minutes (room temp or refrigerated).
6. Transfer salmon to the prepared baking tray. (Do not throw away the remaining marinade!) Bake salmon for approximately 14 minutes, or until the flesh is cooked through and just beginning to flake.
7. While the salmon is baking, transfer the remaining marinade to a small saucepan and bring to the boil. Then reduce the heat and simmer for 3 minutes, until marinade has slightly thickened. Stir occasionally. Remove from heat.
8. Prepare and chop all vegetables for the bowl. Slice the avocado and red onion, grate the carrot, and chop the broccolini and lemon wedge.
9. When salmon pieces are cooked, remove from the oven and brush with the thickened marinade.
10. Add cooked rice to your bowl. Creatively arrange assorted vegetables around the outside of the bowl, and scoop a generous amount of teriyaki pieces into the centre.
11. Garnish the teriyaki and maple-glazed salmon pieces with sesame seeds. Add a dollop of Kewpie mayonnaise on the side, if desired.
12. Meshiagare!