There’s something instantly uplifting about a teriyaki salmon poke bowl. It’s vibrant, colourful and full of fresh flavour, but still comforting enough to feel like a proper meal. Glossy, caramelised salmon glazed in sweet-savoury teriyaki sits over warm rice, soaking up every drop of that sticky sauce.
Around it, crisp cucumber, creamy avocado and edamame join bright red cabbage for crunch and freshness, creating a bowl that’s as beautiful as it is satisfying. Every forkful is a balance of warmth and brightne ss – hearty yet light, nourishing yet full of flavour. It’s the kind of dish that feels a little special, but comes together really easily for a weeknight dinner or an energising lunch.
WINE PAIRING: Teriyaki salmon poke bowls, with their mix of rich, oily fish, savoury soy-teriyaki glaze, and fresh, crunchy veg, pair best with aromatic white wines or dry, fruity Australian Rosés. Top choices include Riesling, Pinot Gris, or a lightly oaked Chardonnay to handle the sweetness, umami and rich fish texture.
2
servings10
minutes30
minutesStop your screen from snoozing (zzz)
Ingredients
1 cup 1 cup brown rice
280 g 10 oz pkt Tasmanian salmon portions skin off
2 tbs 7 1/2 tsp teriyaki marinade
1 tbs 3 tsp vegetable oil
1 1 lebanese cucumber, thinly sliced on an angle
1 cup 1 shredded red cabbage
1/2 1/2 avocado, thinly sliced
3 tbs 3 tbsp canned edamame beans, drained
Sesame seeds, to serve
Sliced spring onions, to garnish (optional)
- Dressing
1 tbs 1 tbsp teriyaki marinade
3 tbs 3 1/2 tbsp mirin seasoning
2 tsp 2 tsp soy sauce
Method
- Cook rice in a large saucepan of boiling water for 30 minutes or until just cooked through.
- Meanwhile, slice salmon into 2cm pieces and place in a bowl. Add teriyaki marinade and toss to combine. Set aside for 15 minutes to marinate.
- To make the dressing, combine teriyaki marinade, mirin and soy sauce in a small bowl or jug. Set aside until required.
- Heat oil in a large, non-stick frying pan over medium heat. Add marinated salmon and cook, turning, for 4 minutes or until golden and cooked to your liking. Remove pan from the heat.
- Drain rice and return to the saucepan. Pour in dressing and toss until well combined. Divide among 2 serving bowls.
- Pile salmon pieces on one side of each bowl. Arrange cucumber slices, cabbage and avocado next to each other on the opposite side. Pile edamame between the salmon and cucumber. Sprinkle salmon with sesame seeds. Serve immediately, scattered with spring onion, if using.
Notes
- You can also use cooked podded edamame for this dish.
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