Ingredients
- 4 x salmon fillets
- 4 x tbsp Teriyaki marinade
- 4 x cups of cooked brown rice
- 1 x zucchini
- 1 x cucumber
- 1x red onion
- 2 x sprigs of spring onion
- 1 xclove garlic
- 1/2 avocado
- 1 x carrot
- Lemon
- Kewpie Sriracha Mayo
- 3 x tsp sesame oil
- 4 x tbsp Soy sauce
Method
- Warm up frypan with sesame oil. Dice the zucchini into cubes, and fry on high heat with salt to taste.
- Once zucchini has browned, add cooked brown rice to zucchini. Grate the garlic and add soy sauce to the rice mix and stir until combined. Leave on low heat.
- While rice is staying warm, marinade your salmon by coating it in teriyaki sauce in a bowl (I buy pre-made sauces). Warm up frypan with oil and place salmon skin down once pan is hot.
- Cook salmon on skin side until halfway cooked, or skin is crispy, then flip on other side. Add any leftover marinade to pan at this stage. Cook salmon for another 4 minutes.
- Cut onions, cucumbers, spring onions, and grate carrot. Add seasame oil, lemon and salt to taste. You can add any other dressing at this stage (I like Vietnamese salad dressings).
- Serve up by placing zucchini rice in bowls, then followed by salmon, and arrange cucumber, carrot, red and spring onions around the bowl. Add slices of avocado.
- Top with Kewpie Sriracha Mayo for a creamy, spicy kick.
Product used in recipe
- Kewpie - Mayonnaise Sriracha Flavour
