Off-cuts or already diced Salmon are cheaper than good-looking fillets, and they are perfectly suitable for this dish. Using ready-to-use Baby Spinach, I don’t need to wash or cut anything, and this ‘Teriyaki Salmon Rice Bowl’ can be made in 5 minutes. Another super easy meal.


1 Serving


150g Salmon *cut into bite-size pieces, I used Off-cuts
1 pinch Salt
1/2 teaspoon Oil
1 tablespoon Mirin
1 tablespoon Soy Sauce
1/2 to 1 teaspoon Sugar
1 to 2 handfuls Baby Spinach *OR other Green vegetables, e.g. Bok Choy
1 serving Freshly Cooked Rice
Toasted Sesame Seeds

  1. Combine Mirin, Soy Sauce and Sugar in a small bowl.
  2. Remove bones from Salmon and cut into bite-size pieces. I usually use skinless off-cuts. Lightly season with Salt.
  3. Heat a small amount of Oil in a frying pan over medium heat, and cook Salmon. When Salmon is cooked, pour the sauce over and keep cooking until the sauce thickens. Add Baby Spinach and stir to combine.
  4. Half fill a bowl with Freshly Cooked Rice, place Spinach and Salmon, and sprinkle with some Toasted Sesame Seeds. *Note: You may wish to add Spring Onion as well.