crispy salmon and rice bowl

Serves: 4

Ingredients:
1 kg skinless center-cut salmon fillet, cut into 1cm chunks
1 tablespoon sesame oil
1/4 cup low-sodium teriyaki glaze
2 cups cooked brown rice
1 cup cooked shelled edamame
2 spring onions, sliced
1 cup diced cucumber
1 medium avocado, sliced
2 tablespoons sriracha mayonnaise
2 teaspoons toasted sesame seeds (optional)

Method:
position oven rack in upper third; preheat to 200°c. line a large rimmed baking sheet with foil and coat with cooking spray. toss salmon and sesame oil together on the prepared baking sheet. roast until opaque on the outside, about 6 minutes. remove from the oven and turn the broiler to high. drizzle the salmon with teriyaki glaze and toss to coat. broil until browned, crispy and just cooked through, 2 to 3 minutes.
meanwhile, stir rice, edamame and scallions together in a medium bowl; divide among 4 bowls.
divide cucumber and avocado among the bowls. top with the salmon. drizzle with the remaining glaze from the baking sheet and sriracha mayonnaise. sprinkle with sesame seeds, if desired.