Teriyaki Salmon Rice Bowl

Name: Teriyaki Salmon Rice Bowl
Yield: 1 serving
Cuisine: British
Ingredients: 150 g Salmon *cut into bite-size pieces, I used Off-cuts; 1 pinch Salt; 1/2 teaspoon Oil; 1 tablespoon Mirin; 1 tablespoon Soy Sauce; 1/2-1 teaspoon Sugar; 1-2 handfuls Baby Spinach *OR other Green vegetables, e.g. Bok Choy; 1 serving Freshly Cooked Rice; Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

Off-cuts or already diced Salmon are cheaper than good-looking fillets, and they are perfectly suitable for this dish. Using ready-to-use Baby Spinach, I don’t need to wash or cut anything, and this ‘Teriyaki Salmon Rice Bowl’ can be made in 5 minutes. Another super easy meal.

Hiroko Liston @hirokoliston

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Ingredients

1 serving

150 gSalmon *cut into bite-size pieces, I used Off-cuts
1 pinchSalt
1/2 teaspoonOil
1 tablespoonMirin
1 tablespoonSoy Sauce
1/2-1 teaspoonSugar
1-2 handfulsBaby Spinach *OR other Green vegetables, e.g. Bok Choy
1serving Freshly Cooked Rice
Toasted Sesame Seeds

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Steps

1

Combine Mirin, Soy Sauce and Sugar in a small bowl.
2

Remove bones from Salmon and cut into bite-size pieces. I usually use skinless off-cuts. Lightly season with Salt.
3

Heat a small amount of Oil in a frying pan over medium heat, and cook Salmon. When Salmon is cooked, pour the sauce over and keep cooking until the sauce thickens. Add Baby Spinach and stir to combine.
4

Half fill a bowl with Freshly Cooked Rice, place Spinach and Salmon, and sprinkle with some Toasted Sesame Seeds. *Note: You may wish to add Spring Onion as well.