Salmon teriyaki rice bowls with greens, avocado and nori seaweed

Tue, 28 August 2018

Ingredients:

 

Salmon:

            •          1 pound salmon fillet cut into 4 thin portions (skin on is fine)

Teriyaki Sauce

            •          Toasted Sesame and Nori:

            •          One 8-inch square sheet of Nori, cut with a scissors into 1-inch strips. Stack the     

                        strips and cut crosswise into 1-inch by 1/4-inch confetti.

            •          2 tablespoons of black or white sesame seeds, or a mixture of both

Sushi Rice:

            •          2 cups sushi rice (short grain rice)

            •          2/3 cup homemade seasoned rice vinegar (see ingredients below) or you can buy

                        seasoned rice vinegar in the Asian section of your grocery store.

            •          1 cup rice vinegar

            •          3 tablespoons sugar

            •          2 teaspoons salt

Sautéed Spinach:

            •          20 ounces fresh spinach, washed

            •          1 tablespoon Asian sesame oil

            •          Kosher salt

Garnish:

            •          1 bunch scallions, washed, trimmed, and sliced crosswise

            •          1 Avocado, peeled, pitted and sliced

 

 

 

 

Method:

 

·         Toasted nori & sesame seeds: Toast nori and sesame seeds in a hot skillet for a minute or two, stirring and tossing constantly just until sesame seeds start to get a little brown. Transfer to a bowl and set aside.

·         Make the sushi rice:  Cook rice per package directions. (about 2 1/2 cups water per 2 cups rice and a 15 minute simmer, covered). Remove rice from heat and let it sit, covered, for 10 mins.

·

·         While rice is cooking, make seasoned rice vinegar: in a small saucepan bring rice vinegar, sugar and salt to a gentle simmer. Cook, stirring, until sugar and salt are dissolved. Set aside. Transfer rice to a large nonmetallic bowl. Measure out 2/3 cup of seasoned rice vinegar and slowly pour it over the rice, while tossing and mixing it. Cover bowl with a cloth and set aside.

·

·         Cook the spinach: Heat 1 tablespoons sesame oil over medium heat in a large skillet. Add spinach and 2 tablespoons water to the pan. Cover pan and leave it for 2 minutes. Uncover and stir. Spinach will be mostly wilted. Cook, stirring for about a minute more until it is completely wilted. Sprinkle with a pinch or two of salt. Remove from heat.

·

·         Cook the salmon: Preheat oven to broil and set the rack 8 inches from the top. Place salmon skin-side down on a foil-lined jellyroll pan. Pour 1/4 cup of teriyaki sauce into a separate small bowl to use for glazing the salmon. Brush salmon with teriyaki sauce and cook for two minutes under the broiler. Pull salmon out of the oven and brush more teriyaki sauce on top. Return to the oven and cook for 1-3 minutes more, to your desired doneness. Better to undercook it slightly as it will continue to cook a bit even after it’s out of the oven. Remove from oven.

·

Assemble rice bowls: Put rice and spinach in the bottom of a bowl. Lay salmon on top. (skin will peel off easily, if you prefer it skinless) Garnish with avocado slices. Sprinkle with scallions and nori-sesame confetti. Drizzle with teriyaki sauce. Repeat for each bowl.