Name: Teriyaki Salmon Poke Bowl
Prep time: 20 min
Cook time: 5 min
Yield: 4
Ingredients: 400g salmon - for the teriyaki salmon; 3 tbsp light soy sauce - for the teriyaki salmon; 2 tbsp mirin - for the teriyaki salmon; 2 tbsp sake - for the teriyaki salmon; 1 tbsp monk fruit erythritol sweetener - for the teriyaki salmon; 100g corn kernels - for the other ingredients; 100g shelled edamame - for the other ingredients; 1 avocado - for the other ingredients; 1 carrot - for the other ingredients; 4 servings steamed rice - for the other ingredients; 2 tbsp furikake - for the other ingredients; 1 tbsp toasted white sesame seeds - for the other ingredients

Make teriyaki salmon

Preheat oven to 400°F / 200°C.
Cut salmon into 1 inch cubes.
In a large mixing bowl, add soy sauce, mirin, sake and monkfruit erythritol sweetener. Mix to combine.
Add salmon to the bowl and mix until salmon is coated evenly in the sauce.
Place in the oven on the top rack under grill setting for 5 minutes or until golden brown.

Prepare other ingredients and assemble

Julienne carrot and small dice avocado.
Assemble poke bowl by placing a bed of steamed rice in serving bowls. Top each one with corn, edamame, avocado, carrot, teriyaki salmon toasted sesame and furikake. Enjoy!

Notes

Feel free to switch up the toppings! Some other ideas are: cucumber, radish, shredded seaweed, Japanese seaweed salad, tamari almonds, pickled ginger, sriracha, etc.
Sushi rice/ short grain rice is traditionally used for poke bowl but feel free to substitute with brown rice or even cauliflower rice to suit your dietary preferences.
Not a fan of salmon? Try teriyaki sweet potato, tofu or chicken instead.

Teriyaki Salmon Poke Bowl

Teriyaki Salmon Poke Bowl

Ingredients (4 servings)

Make teriyaki salmon

Prepare other ingredients and assemble