Cooking at Home
Teriyaki Poke Bowl Brown Rice


Ponzu Dressing

50ml Kikkoman gluten free soy sauce

50ml Rice wine vinegar

50ml Mirin

25ml Fresh lemon juice

1 Garlic clove

5ml Sesame oil

Cooked brown rice

100 gms Brown Rice

600ml Water

Sesame mayo

100ml Japanese style mayo

5ml Sesame oil

Teriyaki marinated salmon

130 gms Skinless salmon fillet

100ml Kikkoman thick teriyaki sauce

20ml Vegetable oil

Salad vegetables

50 gms Shaved green cabbage

25 gms Grated golden beetroot

15 gms Finely sliced red onion

25 gms Grated carrot

25 gms Shelled edamame beans

Cook time
Prep time

Teriyaki Poke Bowl Brown Rice


Ponzu Dressing Method

In a large bowl fine grate the garlic, add all other ingredients to the bowl and whisk. Set aside.

Cooked brown rice method

Rinse rice under cold water to remove excess starch, place water and rice in a heavy base pot and place on the heat on a high heat.

Once the rice has come to the boil reduce to a low to medium heat and cook until tender.

Once cooked remove from heat strain any excess liquid in a colander and set aside.

Sesame mayo Method

Place mayo and sesame oil in a bowl and whisk together until combined well.

Teriyaki marinated Method

Brush the salmon on all sides with the teriyaki sauce, in a hot frying pan heat oil and place salmon in, cook on all sides for two minutes each side, once you have turned the salmon and are cooking the final side add the rest of the teriyaki sauce and reduce heat to low and baste salmon for a further minute.

Remove from heat and set aside.

To plate

Place cooked brown rice in a bowl and push towards the sides to create a well, next place shaved cabbage in the centre of plate and top with the rest of the salad ingredients.

Dress with ponzu dressing and top with sesame mayo.

Place cooked salmon on top in the centre of plate, poring the teriyaki sauce on top of salmon and finish with sesame seeds.

Print this recipe

See how to make this dish