recipeName: crispy salmon and rice bowl
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)
steps: 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.
NER: salmon fillet sesame oil teriyaki glaze brown rice edamame spring onions cucumber avocado sriracha mayonnaise sesame seeds