Teriyaki Salmon Bowls

Ingredience

4 skin off salmon fillets cubed

1/4 cup dark soy sauce

1/4 cup regular soy sauce

1/2 cup rice wine vinegar

1/3 cup brown sugar

1/4 cup sesame oil

2 tbsp minced garlic or 5 garlic cloves

1/2 tsp white pepper

2 tbsp honey

1 tbsp red chilli paste

2 tbsp sesame seeds

To serve:

Rice

Cucumber

Carrot

Avocado

Spring onion

Edamame

Chilli

Kewpie mayonnaise

Sesame seeds

Pokyny

In a bowl Combine soy sauce, dark soy sauce, rice wine vinegar, brown sugar, sesame oil, garlic, honey, white pepper sesame seeds and chilli

Poor sauce into a fry pan on a high heat, bring to a bubbling simmer, then reduce the heat to medium and stir continuously until sauce has reduced and thickened

Turn pan back up to high heat, Add salmon cubes to the pan, coat in sauce and cook until salmon is cooked through and glazed, stirring occasionally

Top salmon with sliced spring onions

Serve salmon over rice with a side of cucumber, carrot, avocado, edamame & seaweed sheets

Garnish with sliced chilli, sesame seeds and kewpie mayonnaise

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