Teriyaki Salmon Sushi Bowl with Wasabi Mayo
Teriyaki Salmon Sushi Bowl with Wasabi Mayo
Servings Prep Time
2Serves 5minutes
Cook Time
20minutes
Servings Prep Time
2Serves 5minutes
Cook Time
20minutes
Ingredients
SUSHI RICE
  • 0.5cup Sushi riceuncooked amount
  • 1tbsp Rice wine vinegar
  • 1tbsp White sugar
WASABI MAYO
  • 3tbsp Mayonnaise
  • 1tsp Wasabi paste
OTHER INGREDIENTS
  • 240g Salmon fillet
  • 1/3cup FODMAPPPED Teriyaki Simmer Sauce
  • 1 Cucumber
  • 2 Radishes
  • 0.5cup Frozen edamame beans
  • 0.5 Nori sheetcut into small strips
  • sprinkle Sesame seedsto garnish
  • fresh corianderto garnish
Instructions
  1. Preheat the oven to 200ºC (390ºF) bake function.
  2. Place the sushi rice on to cook (we used the absorption method on the back of the packet).
  3. Line a shallow roasting pan with baking paper. Place the salmon in the dish and spoon over the FODMAPPED Teriyaki Simmer Sauce. Place in the oven and bake for 12 minutes. Then grill in the oven for 1 to 2 minutes to caramelise the teriyaki sauce. Then using two forks, flake the salmon and discard the skin.
  4. While the salmon cooks, make the wasabi mayo and prep the vegetables. Mix together the mayonnaise and wasabi paste in a small bowl.
  5. Prep the vegetables. Pour warm water over the edamame beans and allow to thaw. Thinly slice the radish and cut the cucumber into small chunks. Cut or slice the nori sheet into small strips.
  6. Once the sushi rice is cooked, fluff with a fork and then mix through the rice wine vinegar and white sugar. Taste and adjust the sugar if needed.
  7. Place the cooked sushi rice, teriyaki salmon, and veggies in bowls. Garnish with nori strips, sesame seeds and fresh coriander. Then add a drizzle of wasabi mayo to taste. You can eat this dish warm or cold.
Recipe Notes

Enjoy this recipe, it has been tested to be low in FODMAPs when prepared and served as instructed.

 

FODMAP note: According to Monash University wasabi paste is low FODMAP in 2 tablespoon serves.