Teriyaki Salmon Bowls with Sesame Greens and Avocado

• Produce

  • 1 Avocado
  • 3 Spring onions
  • 2 X nori sheets

• Condiments

  • 1/3 cup Mirin
  • 1/3 cup Soy sauce
  • 1 Teriyaki sauce

• Pasta & Grains

  • 2 cups Rice

• Baking & Spices

  • 2 tsp Corn flour
  • 1 Salt and pepper
  • 2 tbsp Sesame seeds, Toasted
  • 2 1/2 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tsp Sesame oil

• Beer, Wine & Liquor

  • 1/3 cup Sake

• Liquids

  • 2 tbsp Water

• Other

  • 3 4 x pieces of salmon, skin on (usually allow 150g per person

Found on thebrickkitchen.com

Description

Ingredients

• ⅓ cup mirin
• ⅓ cup sake
• ⅓ cup soy sauce
• 2½ tablespoons sugar
• 2 teaspoons corn flour
• 2 tablespoons water
• 2 cups of rice (or however much you normally eat between 3-4 people)
• 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-1½ 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

Directions

• 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.
• 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.
• Steam rice in a rice cooker or using your usual method. Once cooked, stir through a couple of tablespoons of sushi rice vinegar to taste.
• 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.
• 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 ⅓ of the fish. Turn over, and when the flesh changes colour the other way for ⅓ (which takes about half as long) so the opacity hasnt 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.
• 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.
• Serve the salmon with your green vegetable stirfry, steamed rice, sliced avocado, spring onion, sesame seeds, nori and extra teriyaki sauce to spoon over the top.