Teriyaki Salmon Poke Bowl

Mix ingredients for teriyaki dressing in a mug with a fork and then pour over salmon and leave to marinate for about 15minutes.

Cook brown rice as per packet instructions (I like to use the rice cooker).

Chop all vegetables as suggested above and defrost edamame by soaking them in boiling hot water for 2 minutes.

Cook salmon in a fry pan on medium heat for 4-5 mins each side. OR bake in the oven for 15mins at 180 degrees.

Get out two bowls and layer each with brown rice then arrange veggies as you like alternating the colours, leaving a section for the salmon once it’s cooked and place ginger and coriander in the middle and sprinkle with black sesame seeds.