Lacquered with teriyaki glaze, this simple salmon rice bowl is given the finger-licking, sweet-and-sticky treatment for a healthy weeknight dinner that fulfils your need for fast flavour and loads of body-nourishing goodness.
Preheat oven to 200°C fan-forced. Place rice in a saucepan over medium heat with 310ml (1¼ cups) cold water and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Add sugar and rice wine vinegar to rice and stir to combine. Set aside and keep warm. While the rice is cooking, continue with step 2.
Meanwhile, cut florets from broccoli and cut stem into slices. Thinly slice spring onion, keeping white and green parts separate.
Place teriyaki sauce, sesame oil and white spring onion in a small bowl and mix to combine.
Place broccoli on a lined baking tray, drizzle with vegetable oil and toss to coat. Add salmon to tray and drizzle liberally with teriyaki glaze, mixing some into the broccoli as well.
Bake salmon and broccoli for 12–15 minutes or until broccoli is tender and salmon is just cooked through.
Divide rice between bowls and top with broccoli and salmon. Sprinkle with green spring onion to serve.