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Teriyaki salmon bowl

Teriyaki salmon bowl
4.7 128 ratings
Prep. 15 min
Total 1 h 15 min
4 portions
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Ingredients

  • piece fresh ginger peeled
    4 cm
  • soy sauce
    100 g
  • rice wine
    120 g
  • rice malt syrup
    50 g
  • fresh boneless salmon fillets (approx. 180 g each)
    4
  • water
    1000 g
  • wild rice (see Tip)
    100 g
  • brown rice
    200 g
  • salt
    1 tsp
  • frozen edamame beans
    150 g
  • avocados flesh only, cut into thin slices
    1 - 2
  • spring onions/shallots trimmed and cut into thin slices on the diagonal
    1 - 2
  • fresh coriander leaves only
    4 sprigs
  • nori sheet cut into very thin strips (optional)
    1
  • black sesame seeds to serve (optional)
    2 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 2271.7 mg
Protein 51.6 g
Calories 3722.3 kJ / 886.3 kcal
Fat 43.8 g
Fibre 8.2 g
Saturated Fat 8.7 g
Carbohydrates 68.3 g

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