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Salmon teriyaki rice bowl
Salmon teriyaki rice bowl
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Prep Time:
4 minutes
Cook Time:
6 minutes
Total Time:
10 minutes
Quick and flavorful teriyaki salmon, ready in minutes. Pair with rice, pickled ginger, and mayo for a fast Japanese meal at home.
Ingredients:
  • 6.00 gm sesame seeds
  • 62.50 ml teriyaki marinade
  • 1 tsp chilli paste (see notes)
  • 1cm piece fresh ginger, finely grated
  • 2 tsp sesame oil
  • 4 small boneless, skinless salmon fillets
  • 450g packet 2 1/2 minute microwave white long-grain rice
  • 1 green onion, thinly sliced
  • Salad leaves, to serve
  • 1 Lebanese cucumber, sliced into ribbons
  • 81.68 gm Japanese-style mayonnaise
  • Pickled ginger, to serve
Instructions:
  • Heat a large non-stick frying pan over high heat. Toast sesame seeds by tossing them in the pan for about 1 minute until they turn golden. Then, transfer them to a plate.
  • Mix together the marinade, chilli, ginger, and sesame oil in a large bowl. Cut each salmon fillet into 4 pieces, then add them to the marinade mixture, making sure they are well coated.
  • Prepare the rice per package instructions.
  • In a preheated pan, sear salmon for 3 to 4 minutes until charred and cooked through. Pour marinade over salmon, bring to a boil, and simmer for 1 minute until heated.
  • In a large bowl, combine rice and onion, mixing well.
  • Portion the rice into individual serving bowls, followed by a layer of fresh salad leaves, succulent salmon, and crispy cucumber. Drizzle with creamy mayonnaise, tangy pickled ginger, and a generous sprinkle of aromatic sesame seeds. Present and enjoy.

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