Teriyaki Salmon Bowl

Beef & Bean Nachos
Serves: 2 | Prep time: 10 minutes | Cook time: 15 minutes


  • 2 salmon fillets, skin removed, diced
  • 1.5 cup cooked brown or white rice
  • 5 cups veggies (eg carrot, cucumber, cabbage, edamame, zucchini)
  • 1/2 avocado
  • Toppers: shallots, coriander, sesame seeds
  • Optional: kewpie mayo & sriracha


  •  2 tbsp soy sauce
  • 2 tbsp white wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp hoisin sauce
  • 1 tsp garlic
  • 1 tap ginger
  • 2 tbsp water


  1. In a bowl combine sauce ingredients and mix. Add diced Salmon and allow to marinate for 5-10 minutes (or longer if you have it).
  2. Heat a drizzle of extra virgin olive oil and add diced salmon (keep remaining marinade). Cook for 4-5 minutes, until salmon is cooked. Remove and set aside.
  3. Heat remaining sauce in a saucepan for 1-2 minutes to reduce and slightly thicken.
  4. In a bowl add cooked brown rice and top with the cooked salmon. Add vegetables and top with coriander, shallots and sesame seeds.
  5. Pour thickened sauce over the top and add a drizzle of sriracha & kewpie mayo.


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