By May 6, 2019Recipe


– 1/4 Cup teriyaki marinade

– 3 teaspoons of honey

– 1 garlic clove, crushed

– 2cm piece of fresh ginger, peeled, finely grated

– 1 1/2 tablespoons sesame oil

– 500g salmon fillets skin on, cut into small cubes

– 450g Uncle Bens brown rice

– 2 tablespoons whole egg mayonnaise

– 2 teaspoons lemon juice

– 1 Lebanese cucumber, cut into thin strips

– 1 avocado, diced

– 2 green onions, slice finely

– 1 tablespoon sesame seeds, toasted


  1. Combine teriyaki marinade, honey, garlic, ginger and half the oil in a large bowl.  Transfer half the marinade mixture to a small bowl and set aside. Add salmon to remaining marinade, turning to coat.
  2. Heat remaining oil in a large frying pan over medium-high heat. Add salmon. Cook, turning, for 3 to 4 minutes, or until just cooked through.
  3. Meanwhile, heat rice following packet directions. Transfer to a large bowl. Add reserved marinade. Toss gently to combine. Combine mayonnaise and lemon juice in a small bowl. Season with salt and pepper.
  4. Place cucumber, carrot, avocado and onion in a bowl. Gently toss to combine. Spoon rice mixture among serving bowls. Top with cucumber mixture and salmon. Dollop with mayonnaise mixture. Sprinkle with nori and sesame seeds.
  5. Serve and enjoy!

Serves 2.

Fat: 40g Protein: 33g Carbs: 52g