Salmon Teriyaki Bowls

Salmon Teriyaki Bowls

This bowl is fresh, flavoursome and made with wholesome ingredients. Lots of sauce ingredients can be full of junk, not Carwari. Their sauces are full of authentic Japanese flavour, organic ingredients and a winner for the whole family.


  • 2 x Salmon fillets ( we love Ora King Salmon)
  • 2 cups of cooked rice (sushi, bassmati, jasmine or brown)
  • 1 x Cucumber, finely sliced
  • 1/3 cup Dashi
  • 1 tbsp olive oil
  • 1 cup Cabbage, sliced
  • 1 cup Shitake mushrooms, sliced
  • 2 x Shiso leaf (or chives)
Teriyaki sauce
  • 1/3 cup Japanese Worcestershire sauce
  • 2 tbsp Soy sauce
  • 1/4 cup Mirin


1. Mix together the sauce ingredients in a small bowl. If you have the time and remember, it’s nice to marinate the salmon fillets in the teriyaki sauce for a few hours or overnight.

2. Cook your rice, chop up the cucumber and place into a small bowl, pour the dashi on top and let sit whilst you cook the salmon and veggies.

3. In a frypan heat up the olive oil and sauté the cabbage and shiitake with a touch of the teriyaki sauce, once cooked set aside.

4. Pan fry the salmon, pour over the sauce throughout the cooking process until it’s all saucy and crispy and cooked through.

5. Plate up; place the rice, veggies, cucumber and salmon into a bowl. Top with a fresh shiso leaf. Also great served with gevity mayo and/or yuzu pickle. Notes: If you like it extra saucy double the sauce recipe!

Image and Recipe by Holly Nash @paradise_pantry