# Main courses # Fish

Teriyaki Salmon and Rice Bowl Recipe

Total time 150 mins

15 mins preparation time

120 mins marinating time

15 mins cooking time

Ingredients

2 portion(s)

salmon fillets approx 200 g

8 tbsp

Kikkoman Teriyaki Sauce with Toasted Sesame

courgette, sliced into rounds

120 g

brown rice, cooked according to packet instructions

avocado, peeled and sliced

200 g

leaf spinach

small peppers

celery sticks, sliced into 1 cm pieces

75 g

cherry tomatoes, halved

salt & pepper

olive oil

Preparation

Step 1

Cover the salmon fillets in the teriyaki sauce and put them in the fridge for a couple of hours to marinate.

Step 2

Preheat oven to 180C. Put the salmon and sauce into a baking pan, ensuring each fillet is evenly coated with the teriyaki sauce. Cook for 12-15 minutes or until cooked to your liking.

Step 3

While the salmon is cooking, fry the celery, pepper and courgette in the olive oil for about 5 minutes until slightly softened. Season with pepper.

Step 4

Blanch the leaf spinach in hot water briefly and drain.

Step 5

Divide the hot cooked rice into two bowls, add the lightly fried vegetables and spinach. Top with the salmon, followed by the avocado slices and cherry tomatoes. Squeeze over a wedge of lemon and serve.

Recipe-ID: 428

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