Teriyaki Salmon Sushi Bowl
If you do no longer get dressed the rice in this recipe, you can want to double the quantity of teriyaki sauce. Depending to your personal choices. The amount used here will not yield masses of greater sauce and it extra of a marinade for the salmon itself. If you need extra to drizzle on the rice then virtually double it.
yield: 2 servings
Teriyaki Salmon Sushi Bowl
prep time: 15 MINScook time: 15 MINStotal time: 30 mins
We clearly love this teriyaki salmon sushi bowl, with its fresh flavours and incredible sticky teriyaki sauce. I hope you do too!
INGREDIENTS:
- 180g (6.5oz) sushi rice
- 0.5 tsp fine salt
- 1 tsp caster sugar
- 30ml (1fl oz) maple syrup
- 2 tsp gluten free tamari soy sauce
- 1 tsp sesame oil
- 0.5 tsp garlic granules
- 2 salmon fillets
- 1 tsp mirin
- 2 tbsp sesame seeds
- 150g (5oz) edamame beans
- 4 spring onions
- Half a ripe avocado
- 3 tbsp rice vinegar
INSTRUCTIONS:
- Cook the sushi rice according to the packet instructions and while it is cooking prepare the sushi rice dressing. To do this, mix the rice vinegar, sugar and salt together in a small dish, stirring well until the sugar and salt have dissolved in the vinegar. When the rice is cooked, pour the dressing over the top (while it is still hot) and then stir to coat the rice and fluff it up.
- In a small frying pan, lightly toast the sesame seeds, scatter them over the rice and stir through. Set the rice aside (still in the saucepan) to cool slightly.
- Prepare the salmon fillets by removing the skin and chopping into chunks. Dice the spring onions into small chunks. Also prepare the teriyaki marinade by mixing the maple syrup, sesame oil, tamari, garlic granules and mirin together in a small dish. Set these three elements aside while you prepare the sushi bowl base.
- Once the rice has cooled, and is now warm rather than hot, you can assemble the base for the bowls. Split the rice between two wide bowls so that two-thirds of each base is covered. In the remaining third, pile edamame beans and sliced avocado.
- Pour the marinade into a small frying pan over a high heat. When it begins to bubble, turn the heat down to simmering and stir it constantly until it has reduced, turning from watery sauce to a thicker, glaze consistency. Add the chunks of salmon to the pan and turn the heat back up to high - stir so that the salmon is fully coated in the glaze and then sprinkle the spring onions over the top. Continue to cook on a high heat for a couple of minutes, stirring occasionally, until the salmon is beautifully glazed and cooked to your preferred level. Remove from the pan and scoop the teriyaki salmon and spring onions onto the sushi bowls. Voila, one DELICIOUS meal! Serve with extra tamari soy sauce on the side if you wish.
Created using The Recipes Generator