Quick and Healthy Teriyaki Salmon Poke Bowl

Say hello to your new favourite healthy, fresh, and unbelievably tasty lunch. This Teriyaki Salmon Poke Bowl is everything I want in a meal: quick, vibrant, and packed with flavour and nutrients. It's like a sushi dinner, but in a bowl and without the faff. It's the perfect weeknight recipe because it is:

• Super speedy: You can whip this up in less than 30 minutes, making it the perfect weeknight lifesaver.

• Balanced AF: It's a proper balanced meal with healthy fats from the salmon and avocado, carbs from the rice and a whole load of essential nutrients from the veggies.

• Customisable: The beauty of a poke bowl is you can use whatever you have! No cucumber? Use bell peppers. Don't like edamame? Throw in some corn. The base teriyaki sauce is the real star, so the rest is up to you.

• Minimal cooking: The only thing you're really "cooking" is the rice and the salmon. Everything else is just assembly, which makes it perfect for when it's too hot to turn on the stove.

Ingredients

• Salmon Fillets: The star of the show. I use fresh salmon and a simple teriyaki glaze. The glaze caramelises and makes the salmon irresistible.

• Sushi Rice: Sticky rice is a must for a proper poke bowl. It holds everything together and gives that authentic texture.

• Edamame: You can use fresh or frozen. They add a lovely pop of green and a little protein.

• Cucumber: Julienned or thinly sliced. It adds a refreshing, cool crunch that's a perfect contrast to the warm salmon.

• Avocado: Creamy, healthy fat that takes this bowl from good to great.

• Teriyaki Sauce: You can use store-bought or make your own. I've got a super quick and easy one that's a game-changer.

• Optional Toppings: Sesame seeds, spring onions, a drizzle of sriracha mayo (make it with dairy-free mayo!), or some pickled ginger. Get creative!

How to make this recipe

1. Start the rice: Get your sushi rice cooking according to the package instructions.

2. Cook the salmon: While the rice is on, preheat a pan with a little oil. Brush your salmon fillets with the teriyaki sauce and cook skin-side down for about 5-6 minutes, then flip and cook for another 3-4 minutes until cooked through. The skin should be crispy and the fish flaky.

3. Chop the veggies: While the salmon cooks, prep your toppings. Slice your cucumber, chop the avocado, and get your edamame ready.

4. Assemble the bowl: Once the rice is done, divide it between two bowls. Top with the flaked teriyaki salmon, cucumber, edamame, and avocado.

5. Drizzle and serve: Finish with a generous drizzle of extra teriyaki sauce, a sprinkle of sesame seeds and spring onions, and a little hot sauce if you like.

Can I use raw salmon?

Absolutely! Just make sure it's sushi-grade salmon from a reputable fishmonger. Cut it into cubes and toss it in the teriyaki sauce to marinate for a few minutes before adding it to your bowl. A hack I learned from a friend: if you can't find sushi-grade salmon, hit up your local supermarket and get some sashimi from their sushi aisle. I love going to M&S and getting some salmon sashimi to then cut up into pieces. Additionally, you can make a salmon ceviche if you prefer the fish somewhat raw or don't want to cook it.

Remember:

• Rice is key: Use sushi rice and make sure it's seasoned with a little rice vinegar, sugar, and salt after it's cooked. It makes all the difference.

• Don't overcook the salmon: A perfectly cooked piece of salmon is flaky and moist. Keep an eye on it!

• Meal prep it: You can prep all the components ahead of time and store them separately in the fridge. Then just assemble your bowl when you're ready to eat.

• Substitute the protein with any protein of your choice. The world is your oyster (literally). You can use tofu, chickpeas, chicken, or beef, but beware that traditionally, poke bowls are made with fish.