Teriyaki Salmon Rice Bowl

Name: How to cook Teriyaki Salmon Rice Bowl - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Teriyaki Salmon Rice Bowl

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.

Ingredient

Food ration :

1 serving

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

serving Freshly Cooked Rice

Cooking instructions

* Step 1

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

* Step 2

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

* Step 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.

* Step 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.

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