There's no need for takeout anymore - you can easily make homemade teriyaki Scottish salmon bowls with rice and veggies in minutes! Simple, delicious and full of Asian flavours.
Preheat oven to 200C°
. Prepare a baking tray with aluminium foil or parchment paper and set aside.
In a small pan over medium heat combine the soy sauce, mirin, sake and honey. While mixture is heating, whisk the cornstarch and water together in a separate small bowl
. Add the cornstarch mixture to soy sauce mixture and bring to a boil. Reduce heat and continue to stir frequently until teriyaki reaches desired thickness.
Place the Scottish salmon fillets (skin side down) on the prepared baking sheet and brush with teriyaki sauce. Keep any unused teriyaki sauce to drizzle over the finished bowls. Place the salmon in the oven and cook for approximately 12-15 minutes until pink. Allow the fillets to cool for a few minutes then remove and discard the skins.
Whilst the salmon is cooking, heat a large pan over a medium heat. Drizzle a small amount of olive oil and cook the spinach until it wilts. Season with salt and pepper to taste.
To assemble the bowls, heat up the cooked rice and divide between the two bowls. Top with a salmon fillet, spinach, carrot, edamame, avocado, sesame seeds, green onions and nori strips. Drizzle any remaining teriyaki sauce over the top.
2 Scottish salmon fillets, skin on
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
1½ tsp honey
For the bowl
1 cup cooked rice (white or brown Jasmine)
2 cups fresh spinach
½ avocado, sliced
½ cup edamame beans, shelled
1 carrot, grated
1 tsp toasted sesame seeds, white or black
1 sheet nori, cut into thin slices
1 green salad onion, sliced (white and green parts)