Teriyaki Salmon Buddha Bowl Recipe

Ingredients

• 1½ cups brown rice
• ½ tsp salt
• 2½ cups water
• ¼ cup white sesame seeds, toasted
• 1 tbsp black sesame seeds
• 130g frozen edamame beans, podded
• 80g Asian salad greens, rinsed
• 2 cups thinly sliced red cabbage
• 1 Lebanese cucumber, thinly sliced
• 5 red radish, trimmed, thinly sliced
• 2 small avocados, halved, peeled
• Pickled pink ginger and shredded green onion or shallot, to serve
• Teriyaki salmon
• ¹/₃ cup soy sauce
• 1 clove garlic, crushed
• ¹/₃ cup mirin
• 2 tbsp caster sugar
• ¼ cup water
• 2 x 250g skinless salmon fillets
• 2 tbsp rice vinegar
• 1 tsp sesame oil