Wednesday, July 2, 2014

Teriyaki Salmon Bowl

Teriyaki Salmon Bowl
You should make your own teriyaki sauce. Seriously. Why would you douse a delightful bit of protein in the packaged stuff that tastes like something you’d use as weed killer in your garden?
Cast aside your memories of the “chicken tezza” you had circa 1990s when the supermarket foray into “international” foods was just beginning because Teriyaki, when done well (aka made by you) by marinating, and re-coating in several glorious thick lashings, then served with the appropriate range of tastes and textures is like a ballet being performed inside your mouth.  A perfectly constructed Donburi (rice with food on top of it) like this one ensures every bite is rich, light, soft, crispy, deep, shallow, high, low, spicy, bland, sweet and sour. Served with the sanctimonious glow that comes with knowing you made it all yourself. Just the way it should be.
Serves 2
2 salmon fillets
Teriyaki sauce
1 cup soy sauce
1 cup mirin
½ cup rice malt syrup
½ cup brown sugar
pinch ground ginger
¾ cup wild rice
1 egg
2 tablespoons milk
grapeseed oil for frying
½ avocado, sliced thinly
1 large carrot, peeled, shredded
¼ small bunch coriander leaves, roughly chopped
¼ small bunch mint leaves, roughly chopped
Toasted black sesame seeds to serve
Finely sliced nori to serve
To make the teriyaki sauce, add all ingredients to a saucepan and place over low heat. Cook, stirring often, until the sauce has thickened. You want it to be a smooth glaze consistency but not so thick that it coats the delicate fish too heavily. Allow to cool then pour about 1 cup into a bowl, reserving left over teriyaki for another use. Add the salmon to the bowl and turn to coat. Cover and place in the fridge to marinate for 30 minutes.
Preheat the oven to 180C.
Place a saucepan of water over medium-high heat and bring to the boil. Add the wild rice and cook for 30 minutes or until rice is just cracked, then drain.
Remove the salmon from the fridge, reserving the marinade.
Line a baking tray with baking paper. Add the salmon and spoon over a few tablespoons of teriyaki sauce. Place in the oven and cook for 3-8 minutes or until cooked to your liking, basting the fish as it cooks. Depending on the thickness of your fillets and how “well done” you like your fish, the cooking time will vary quite significantly. As with any fish, watch it closely as it cooks.
Whisk the egg and milk in a small bowl. Place a small frying pan over medium heat and pour in the egg, swirl gently to coat the base and cook for 1-2 minutes until the omelette has cooked through. Remove and cut in half.
Toss the carrot and herbs to combine.
Add the rice to your serving bowls. Top with a salmon fillet and spoon over any residual sauce from cooking. Add a piece of omelette, sliced avocado, and carrot salad. Sprinkle with sesame seeds and nori. Serve warm.


  1. Wow, I love the colours! Looks just a perfect plate of food for the hot summer dinners. Must give it a go!

    FoodNerd x

  2. Pls do. Its become a bit of a staple in our house!