Teriyaki salmon rice bowls

Ingredients

• 1½ lb salmon fillets
• 1½ cups jasmine rice
• 1 cucumber
• 1 avocado
• 2 carrots
• 4 green onions
• ½ cup teriyaki sauce
• 1 tbsp sesame seeds

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Method

1. Start the rice. Cut the salmon into cubes and sear 2 minutes per side.
2. Add teriyaki sauce and let it bubble and coat the fish, 1 minute.
3. Fill bowls with rice, salmon, sliced cucumber, avocado, shredded carrot, green onion and sesame seeds.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer