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Teriyaki Salmon Bowls with Sesame Greens and Avocado
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Servings: 3 -4
Author: Claudia Brick
Ingredients
Teriyaki Sauce
  • 1/3 cup mirin
  • 1/3 cup sake
  • 1/3 cup soy sauce
  • 2 1/2 tablespoons sugar
  • 2 teaspoons corn flour
  • 2 tablespoons water
Salmon Bowls
  • 2 cups of rice(or however much you normally eat between 3-4 people) OR soba noodles
  • A couple of tablespoons of sushi rice vinegar.
  • 3-4 x pieces of salmon , skin on (usually allow 150g per person)
  • Green vegetables: a mixture of whatever you have on hand , allowing about 1 cup-1 1/2 cups per person. I would normally use cabbage and beans or broccoli, then a mix of whatever else is available. For example: green beans, asparagus, snow peas,cabbage, zucchini, broccoli
  • Salt and pepper
  • 1-2 teaspoons sesame oil
  • 1-2 tablespoon olive oil
  • 1 avocado , thinly sliced
  • 3-4 spring onions , thinly sliced
  • 2 tablespoons toasted sesame seeds
  • 2 x Nori sheets , cut into squares and toasted
  • Extra teriyaki sauce for serving
  • Japanese kewpie mayo to serve (if you have it)
Instructions
  1. For the teriyaki sauce, combine the mirin, sake, soy sauce and sugar in a small pot and bring to the boil, making sure the sugar has dissolved.
  2. In a separate small bowl, whisk together the corn starch and water. Add to the pot and return to the boil, stirring until thickened (2-4 minutes). Taste and adjust the seasoning if desired. Set aside or keep in the fridge until needed.

  3. Steam rice in a rice cooker or using your usual method, or cook up soba noodles. Once cooked, stir through a couple of tablespoons of sushi rice vinegar to taste. You can also use soba noodles here. 

  4. Meanwhile, cut up your vegetables - top and tail beans, halve asparagus, thinly slice cabbage, cut zucchini into wedges and/or cut broccoli into small florets. Heat the olive oil & sesame oil (use only a little sesame oil as it is quite strongly flavoured) on a barbecue flat plate or wok over high heat. Stir-fry the vegetables until browned at the edges but still relatively crisp, seasoning with salt and pepper as you go.
  5. At the same time, heat a tablespoon of olive oil on a barbecue flat plate or in a fry pan. Add the salmon, skin side down, and cook on low until the flesh has gone opaque in about the bottom 1/3 of the fish. Turn over, and when the flesh changes colour the other way for 1/3 (which takes about half as long) so the opacity hasn't quite met in the middle yet, remove and rest for 2 minutes. A ridged pan/plate is ideal as the fat can drain away, but don’t use grill bars as the fish gets too burnt.
  6. When almost done, coat with teriyaki sauce (I use a pastry brush, but a spoon will do) and cook for a minute or two longer. Reserve the remaining sauce for the bowls.

  7. Serve the salmon with your green vegetable stirfry, steamed rice or soba noodles, sliced avocado, spring onion, sesame seeds, nori and extra teriyaki sauce and japanese kewpie mayo to drizzle over the top.