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Oven-Roasted Salmon Teriyaki Poke Bowl

Servings: 4 servings
Prep Time: 30 minutes
Cook Time: 10 minutes

Ingredients 

For Salmon Teriyaki

  • 500 g salmon fillet, skinless and cut into 1-inch cubes
  • 2 tbsp light soy sauce
  • 2 tbsp teriyaki sauce
  • ½ tsp minced garlic
  • ½ tsp grated ginger
  • 1 tbsp rice vinegar
  • 2 tsp brown sugar or honey
  • ½ tsp sesame oil
  • freshly ground black pepper

For the Mango Avocado Salsa:

  • 1 large avocado, diced
  • 1 large mango, diced
  • 1/2 small red onion, finely chopped
  • 1 cup edamame
  • 1 red chilli, deseeded and finely chopped (optional)
  • Handful of coriander, finely chopped
  • 1 tsp lime zest
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • salt
  • pepper

For the Quick Pickled Cucumbers:

  • 3-4 cucumbers, cut into length-long shavings with a mandolin
  • 2 tbsp rice vinegar
  • 1 tsp. sesame oil
  • 1 tsp sugar
  • Salt

For the Rice:

  • 3 cups short-grain rice
  • 1 1/2 tsp salt
  • 2 tbsp sushi rice vinegar

For Garnish:

  • sesame seeds
  • green onions
  • nori seaweed sheets

Instructions

  • Preheat the oven to 200°C.
  • In a bowl, combine the light soy sauce, teriyaki sauce, minced garlic, grated ginger, rice vinegar, brown sugar or honey, sesame oil, and freshly ground black pepper. Mix well to create the marinade.
  • Place the salmon cubes in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Let them marinate for about 15-20 minutes.
  • While the salmon is marinating, prepare the mango avocado salsa. In a bowl, combine the diced avocado, diced mango, finely chopped onion, edamame, red chili (if using), coriander, lime zest, lime juice, and olive oil. Season with salt and pepper to taste. Mix gently and set aside.
  • In a separate bowl, prepare the quick pickled cucumbers. Add the cucumber shavings, rice vinegar, sesame oil, sugar and a pinch of salt. Toss to combine and let it sit for at least 10 minutes to allow the flavours to develop.
  • Cook the rice according to package instructions. Once cooked, transfer the rice to a large bowl and let it cool slightly. Add the sushi rice vinegar and gently mix to incorporate. Set aside.
  • Place the marinated salmon cubes onto the prepared baking sheet, spacing them out evenly. Discard any excess marinade. Roast the salmon in the preheated oven for 8 to 10 minutes, or until cooked through and flaky.
  • To assemble the bowls, add some of the seasoned rice into a bowl, arrange the roasted salmon cubes on top of the rice.
  • Spoon some of the reserved marinades over the salmon cubes for added flavour.
  • Drain the quick pickled cucumbers and place them in the bowl alongside the salmon.
  • Top the poke bowl with the mango avocado salsa.
  • Garnish with sesame seeds, green onions, coriander leaves and torn pieces of nori seaweed sheets.
  • Serve.