Ingredients:
- 2 salmon fillets (about 6 oz each)
- 1 cup sushi rice, cooked
- 1 cucumber, thinly sliced
- 2 carrots, julienned
- 1 avocado, sliced
- 2 tablespoons sesame seeds, toasted
- 4 green onions, sliced
- Nori seaweed, thinly sliced (optional)
For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions:
- Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat, stirring occasionally. If you prefer a thicker sauce, stir in the cornstarch mixture and cook until slightly thickened. Set aside.
- Cook the Salmon: Heat a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip the salmon and brush generously with the prepared teriyaki sauce. Cook for another 3-4 minutes until the salmon is cooked through and glazed with the sauce. Remove from heat and let it rest for a few minutes before slicing.
- Assemble the Poke Bowl: In serving bowls, divide the cooked sushi rice. Arrange cucumber slices, julienned carrots, avocado slices, and sliced green onions around the rice. Place the teriyaki salmon slices on top.
- Garnish and Serve: Drizzle some additional teriyaki sauce over the salmon. Sprinkle with toasted sesame seeds and nori seaweed strips, if desired.
Estimated Nutrition (per serving):
- Calories: 550 kcal
- Protein: 35g
- Carbohydrates: 50g
- Fiber: 7g
- Sugars: 12g
- Fat: 23g
- Saturated Fat: 4g
- Sodium: 1200mg