Recipes

Date posted: 01/11/2021

Glazed teriyaki salmon poke bowl

A delicious and punchy combination of mixed grains topped with teriyaki salmon, seasoned rice, watermelon, mango & sriracha mayo.

01/11/2021
  • Serves 1
Rating
Votes: 1 Average: 5

Ingredients

Coriander 3g
Fancy lettuce little gem 0.2g
Spring onion trimmed 0.01g
Lime loose pack 0.2g
Watermelon 0.02g
Bunched radish 15g
Red chillis 11g
Diced mango 35g
Pier 7 raw Scottish salmon portions (skinless) 1 piece
Flying goose sriracha hot chilli sauce 30ml
Heinz professional mayonnaise 20ml
Yutaka rice vinegar 35ml
Crispy fried onion 5g
Everyday Favourites sesame seeds 2g
Lee Kum Kee teriyaki sauce 20g
Prep premium toasted sesame oil 3ml
Tilda brown 'n' white rice 150g
Triple lion three colour quinoa 100g
World of spice whole black sesame seeds 1g
Tate & Lyle caster sugar drum 5g

Method

  1. Cook, drain and chill the grains before placing into a bowl.
  2. Heat the vinegar, sugar and sesame oil and then dress the grains. Set to one side.
  3. Cook the salmon. Either chargrill or oven roast, basting with the teriyaki sauce. Cook and chill until it is required.
  4. Dice the watermelon to the same size as the mango pieces.
  5. Slice the radish, spring onions, red chilli and little gem lettuce. Set them all to one side.
  6. Toast the sesame seeds and mix with the black sesame seeds – Set to one side.
  7. Arrange the rice and quinoa into a serving bowl, top with the ingredients and finish off by sprinkling over the sesame seeds and crispy onions.
  8. Mix the sriracha and mayonnaise together and serve alongside the dish.
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