Melt-in-your-mouth teriyaki meatballs turn this bright salad bowl into a delicious meal.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Combine mince, egg, breadcrumbs, spring onion and ginger in a large bowl. Roll tablespoonfuls of the mixture into balls. Transfer to a plate. Place in the fridge for 30 mins to chill.
Meanwhile, place rice and 3 cups (750ml) water in a saucepan over high heat and bring to the boil. Reduce heat to low. Cover and cook for 15 mins or until the rice is tender and the liquid is absorbed. Set aside, covered, for 10 mins to steam. Transfer to a heatproof bowl and fold in the vinegar and sugar. Set aside to cool. Season.
Heat a large non-stick frying pan over medium-high heat. Add meatballs and cook, turning, for 8 mins or until browned and cooked through. Pour over teriyaki sauce and cook, tossing gently, for 1-2 mins or until meatballs are well coated in sauce. Stir in sesame seeds.
Cook the edamame in a small saucepan of boiling water for 1-2 mins or until heated through. Refresh under cold running water. Drain well.
Divide rice mixture among bowls. Top with meatballs, cabbage, carrot, radish, edamame and avocado. Drizzle over any pan juices. Serve immediately.
Serve with seaweed and sesame furikaki sushi rice seasoning
COOK. STORE. SAVE.
Smart swap: Got long-grain rice in the pantry? Use it here instead of sushi rice.
Clever storage: Tightly wrap any remaining beef mince, squeezing out as much air as possible and flattening the mince slightly. Store in the fridge for up to 3 days, or freeze for up to 3 months. Thaw overnight in fridge.