Salmon and rice bowl

Ingredients:

• 100g Salmon (Skin Off) (Raw)

• 50g White Basmati Rice (Raw)

• 15ml Teriyaki Sauce

• 70g Avocado

• 5g Nori Sheets

• 6g Sesame Seeds

• 5g Kewpie Mayonnaise

• 5g Kewpie Sriracha Mayonnaise

• Scallions, to taste

• 1tsp Tamari

Directions:

1. Chop scallions.

2. Cook rice as per packet instructions.

3. Place salmon on plate and coat in tamari and teriyaki. Flip salmon to coat well. Sprinkle half of sesame seeds on top of salmon.

4. Assemble bowl: add rice and salmon to bowl, using a fork flake salmon to combine well with rice. Add sliced avocado, scallions, sesame seeds and kewpie to bowl.

5. Using nori sheets, scoop mixture and enjoy.

*This meal can be stored in an air-tight container and kept in the fridge for 2-3 days.