Salmon Teriyaki Bowls

• 2 salmon fillets
• 150g rice
• 100g edamame (frozen)
• 1/2 cucumber
• 3 tbsp teriyaki sauce
• 1 tsp sesame seeds
• 1 spring onion
• Pickled ginger

1. 1

   Rinse the rice and cook in 300ml salted water — boil, cover, simmer 12 min, rest 5 min.

2. 2

   Cook the edamame from frozen in boiling water 3–4 min or microwave 2 min. Drain and season with a pinch of salt.

3. 3

   Pat the salmon fillets dry. Score the skin with two slashes (prevents curling). Season with salt.

4. 4

   Heat oil in a non-stick pan over medium-high. Place salmon skin-side down, pressing gently for the first 30 seconds. Cook 3–4 min until the skin is golden and crispy. Flip and cook 1–2 min more. Remove from heat.

5. 5

   Spoon the teriyaki sauce over the salmon in the pan and coat — it should caramelise immediately. Remove from heat.

6. 6

   Slice the cucumber into thin half-moons. Slice the spring onion.

7. 7

   Divide the rice between bowls. Place the salmon on top. Arrange edamame and cucumber alongside. Drizzle any remaining teriyaki sauce over, and garnish with sesame seeds, spring onion, and pickled ginger.