Name: Teriyaki salmon bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 skinless salmon fillets cut into chunks; 2 tbsp sweet chilli sauce; 1 tsp sesame oil; 2 tbsp light soy sauce; 10g ginger peeled and grated; 250g pouch microwaveable sticky rice; 1 avocado peeled, stoned and sliced; 150g edamame; salted nori sheets to serve

Try these easy teriyaki salmon bowls for lunch – with salmon, avocado and edamame, they're high in omega-3 fatty acids and provide two of your five-a-day.

Ingredients

2 skinless salmon fillets cut into chunks

2 tbsp sweet chilli sauce

1 tsp sesame oil

2 tbsp light soy sauce

10g ginger peeled and grated

250g pouch microwaveable sticky rice

1 avocado peeled, stoned and sliced

150g edamame

salted nori sheets to serve

Instructions

1 Heat the oven to 190C/170C fan/gas 5. Put the salmon pieces in a high-sided baking dish lined with baking parchment, and season lightly with salt and pepper.

2 Tip the sweet chilli sauce, sesame oil, soy sauce and ginger into a small bowl. Pour in 1 tbsp water and mix well. Pour the marinade over the salmon, then bake for 10 mins until cooked through and lightly golden.

3 When the salmon is almost cooked through, warm the rice following pack instructions. Divide between two bowls, then top with the avocado, edamame and cooked salmon. Brush any leftover marinade from the baking dish over the salmon, then serve with crispy nori sheets for scooping.