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Salmon and green tea rice bowl
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Prep Time:
Cook Time:
25 minutes
Total Time:
25 minutes
25-minute gluten-free Japanese salmon dish.
Ingredients:
  • 275g (1 1/4 cups) sushi rice, rinsed
  • 310ml (1 1/4 cups) water
  • 3 tsp finely grated fresh ginger
  • 10.00 gm sushi seasoning
  • 3 green shallots, thinly sliced diagonally
  • 21.00 gm Gluten Free Soy Sauce, plus extra, to serve
  • 1 tsp wasabi paste
  • 1 tsp sesame oil, plus extra, to drizzle
  • 600g skinless salmon fillets
  • 2 green tea bags
  • 600ml boiling water
  • 1/2 sheet nori, thinly sliced
  • 6.00 gm sesame seeds, toasted
Instructions:
  • In a saucepan over medium heat, combine the rice, water, and ginger. Bring to a boil, then cover and cook for 7-8 minutes until just tender. Let it sit covered for 10 minutes. Finish by mixing in the sushi seasoning and most of the shallot.
  • In a bowl, mix together soy sauce, wasabi, and half of the sesame oil. Add the salmon and coat it well. Heat the remaining oil in a non-stick pan over medium-low heat. Cook the salmon for 6 minutes, turning occasionally, until medium or cooked to your preference. Transfer the salmon to a plate and let it rest for 2 minutes before serving.
  • Place green tea bags in a heatproof jug and pour over boiling water. Let it sit for 2 minutes to enhance the flavors, then remove and discard the tea bags.
  • Portion the rice evenly into individual bowls. Gently break apart the salmon into pieces and distribute among the bowls, followed by a sprinkle of nori, sesame seeds, and the rest of the shallot. Pour the tea into each bowl. Present with greens and a light drizzle of additional soy sauce and sesame oil.

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