Salmon Teriyaki

Serves 2


2 cups cooked rice

1 Tbs (1 Tbs) mirin

1/3 cup (80 mL) soy sauce

1 Tbs (15 mL) sesame oil

2 Tbs (30 mL) dark maple syrup

1 Tbs (15 mL) water

200g salmon, skin and bones removed and cut into bite-sized cubes

1 avocado

1 green onion

Black sesame seeds, to garnish


  1. Make 2 cups of cooked rice as per package direction or use leftovers and reheat.
  2. In a small pan over medium heat, add mirin, soy sauce, sesame oil, maple syrup and water. Bring to a boil and reduce to half and become thicker. Once the sauce has reduced, turn off the heat.
  3. Add salmon and let cook in the sauce’s residual heat, approximately 2 minutes. Turn the salmon to coat with the sauce.
  4. Toast black sesame seeds.
  5. In bowls or lunch containers, add rice, salmon, ½ avocado in each, and green onion. Drizzle with extra sauce and garnish with sesame seeds.

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