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Teriyaki salmon on crisp cabbage salad with sushi rice
Teriyaki salmon on crisp cabbage salad with sushi rice
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your meal with a touch of Japanese flair for a delicious twist.
Ingredients:
  • 60ml sake
  • 60ml soy sauce
  • 40.00 ml mirin (rice wine)
  • 40.00 gm caster sugar
  • 1 tsp finely grated ginger
  • 4 (about 200g each) salmon fillets
  • Toasted sesame seeds, to sprinkle
  • Steamed koshihikari rice, to serve
  • 40.00 ml rice vinegar
  • 5.00 gm caster sugar
  • 1/4 savoy cabbage, finely shredded
  • 1 carrot, peeled, cut into matchsticks
  • 2 green onions, trimmed, cut into matchsticks
  • 20.00 ml pickled ginger, shredded
Instructions:
  • In a small saucepan over medium heat, mix together the sake, soy sauce, mirin, sugar, and ginger. Simmer until slightly thickened, stirring occasionally for 2-3 minutes. Let it cool slightly before using.
  • Place the salmon in a glass or ceramic dish and generously coat it with half of the flavorful teriyaki mixture. Cover the dish with plastic wrap and allow the salmon to marinate in the fridge for 30 minutes.
  • In a bowl, mix vinegar and sugar, then add a pinch of salt and white pepper for seasoning. In a large bowl, combine cabbage, carrot, green onion, and ginger. Drizzle with the prepared dressing and gently toss to evenly coat all ingredients.
  • Preheat a high-heat grill. Line an oven tray with foil. Place drained salmon on tray. Grill for 3 minutes, then flip and cook for an additional 3 minutes for medium doneness, or to your preferred level of doneness.
  • Assemble salad on plates, layer with salmon, and generously drizzle with the flavorful teriyaki sauce. Finish off with a sprinkle of sesame seeds for a delightful crunch. Enjoy promptly with steamed rice on the side, if preferred.

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