With just a few ingredients and our Maggi Pan Perfect Teriyaki you can make this super easy Teriyaki Salmon Rice Bowl. It makes 4 portions so you can prep lunch for 2 days on the trot! Win!
Ingredients
4
This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Wash the salmon fillets, pat dry and cut into cubes. Season with salt and pepper.
step 2
8 Min
Heat 1 tablespoon of oil in a pan. Briefly fry the salmon cubes on all sides. Make the Teriyaki sauce by mixing the seasoning with 150ml cold water and heating the sauce in a pan for 5 minutes until thickened. Pour half the teriyaki sauce over and caramelize, stirring the chunks of salmon into the sauce and keep warm over low heat. Reserve the remaining sauce to serve with the dish later.
step 3
7 Min
Heat the rice as per the instructions on the pack. Heat 1tbsp oil in another pan and stir fry the vegetables for 3-4 minutes. Add the rice and stir fry for a further 1-2 minutes.
Step 4
2 Min
Add the cooked teriyaki salmon to the rice and veg and serve in bowls with extra sauce as you like.
