Teriyaki salmon bowl

• skinless salmon fillets↗2

  cut into chunks

• sweet chilli sauce↗2 tbsp tbsp
• sesame oil↗1 tsp tsp
• light soy sauce↗2 tbsp tbsp
• ginger↗10g g

  peeled and grated

• pouch microwaveable sticky rice250g g
• avocado↗1

  peeled, stoned and sliced

• edamame↗150g g
• salted nori sheets↗

  to serve

Step-by-step instructions

1. 1

   Heat the oven to 190C/170C fan/gas 5. Put the salmon pieces in a high-sided baking dish lined with baking parchment, and season lightly with salt and pepper.

2. 2

   Tip the sweet chilli sauce, sesame oil, soy sauce and ginger into a small bowl. Pour in 1 tbsp water and mix well. Pour the marinade over the salmon, then bake for 10 mins until cooked through and lightly golden.

3. 3

   When the salmon is almost cooked through, warm the rice following pack instructions. Divide between two bowls, then top with the avocado, edamame and cooked salmon. Brush any leftover marinade from the baking dish over the salmon, then serve with crispy nori sheets for scooping.