- 2T soy sauce
- 2T mirin
- 1T cooking sake
- 1T sugar
- 200g fresh raw salmon
- 300g cooked sushi rice
- 1 spring onion
- 1 avocado
- 30g pickled onion
Preheat the oven to 180°C grill. Combine all marinade ingredients together in a snap-lock bag and add your salmon and marinate in the fridge for 30 minutes.
Once marinated, heat a non-stick pot over medium-high heat and add the marinade from the salmon. Put the salmon on a baking tray and position 15-20cm away from the top of the grill. Cook until the top of the salmon browns, and the flesh is just beginning to flake (about 5 minutes).
While the salmon is cooking, bring the marinade to the boil. Once boiling, reduce heat to a simmer and allow it to thicken.
To serve, place rice in a bowl, top with salmon, greens, avocado, and a drizzle of the reduced marinade.
Per serve – 600 calories, carbs 65g, protein 27g, fat 25g