Teriyaki Salmon Bowls with Brussels Sprouts – Kitchen Julie

Ingredients

• 300 g of fresh salmon (I usually aim for wildcaught)
• 2 tbsp of extra virgin olive oil
• 2-3 tbsp of sesame seed oil
• 250 g of fresh Brussels sprouts
• 1/3 cup of white or brown basmati rice
• 250-500 ml broth (optional)
• sea salt to taste
• fresh cucumber or spinach leaves, to garnish
• pinch of chilli flakes, to garnish
• juice of 1 lime, to garnish
• handful of sesame seeds, toasted
• 1/4 cup of regular or tamari soy sauce
• 4 tbsp of maple syrup or 2 tbsp of unrefined cane sugar
• 2 tbsp of rice vinegar (or substitute with apple or white wine vinegar)
• 1 tsp of garlic powder
• 1 tbsp of corn starch