Teriyaki salmon bowl with brown and black rice, edamame and pickled veg

Ingredients

• Salmon
• Brown and black rice
• Red cabbage
• Carrot
• Pickled ginger
• Edamame
• Cucumber
• Avocado
• Kimchi
• Kewpie mayo
• Black sesame seeds

Method

1. Marinade salmon in teriyaki sauce for 10 mins, pan fry until just cooked through but still a bit pink
2. Julienne and quick pickle the carrot and red cabbage in rice wine vinegar and a pinch of sugar, leave for 15 mins
3. Cook rice
4. Cut avocado into slices and dice cucumber
5. Plate up - garnishing with pickled ginger, black sesame seeds and kimchi - don’t forget a good squeeze of kewpie mayo and bring the bottle to the table

Product used in recipe

• KEWPIE - KEWPIE MAYONNAISE 300G