SALMON TERIYAKI RICE BOWLS WITH BROCCOLI, AVOCADO & NORI SEAWEED

Salmon Teriyaki Rice Bowls With Tender Stem Broccoli Greens, Avocado & Nori Seaweed

We have teamed up with chef Kwanghi Chan to bring you a new video series – Modern Asian Cooking.

In our final instalment Kwanghi will teach you how to make a delicious Salmon Teriyaki Rice Bowls With Tender Stem Broccoli Greens, Avocado & Nori Seaweed.

If you have missed any of the previous episodes you can check them out on our YouTube channel here. Subscribe to our channel to be the first to watch all of our I Love Cooking chef recipe series.

Salmon Teriyaki Rice Bowls With Tender Stem Broccoli Greens, Avocado & Nori Seaweed

Serves 2

Salmon Ingredients:

• 2 salmon darnes, scales removed
• 2 tsp soy sauce
• ½ clove garlic, grated or minced
• ½ tsp grated fresh ginger
• Rapeseed or vegetable oil, for cooking

Sushi Rice Ingredients:

• 200g sushi rice (short grain rice)
• 400ml water

Teriyaki Sauce Ingredients:

• 100ml soy sauce
• 100ml Mirin (rice wine)
• 30g sugar (white or brown)
• ½ clove garlic, grated or minced
• 1 tsp grated fresh ginger

Seasoned Rice Vinegar:

• 200ml rice vinegar
• 50ml Mirin
• 50g sugar
• 15g sea salt flakes

Sautéed Greens:

• 250g tender stem broccoli, washed
• 3-4 green onion, cut julienne (keep some for garnish)
• 1 clove garlic, grated
• Rapeseed or vegetable oil, for cooking
• 1-2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger

Garnish:

• Green onion
• ½ avocado, peeled, pitted and sliced
• ¼ sheet nori
• 1-2 tsp sesame seeds

Method:

1. Score the skin of the salmon with a sharp knife, place on a plate and drizzle over soy sauce. Grate over garlic and ginger, then turn a few times on the plate to coat. Place in the fridge for 10-15 minutes to marinate.
2. Make the sushi rice. Rinse rice several times to remove excess starchy powder (put rice into a large bowl and cover by an inch with water. Swish rice around with your hands. Pour off cloudy water. Repeat 2 or 3 times more.) Drain in a fine mesh colander.
3. Combine rinsed rice and water in a large pot and cook rice per package directions. (Bring to a boil then reduce heat & simmer for about 15 minutes, covered.) Remove rice from heat and let it sit, covered, for 10 minutes.
4. Make the teriyaki sauce. In a small saucepan bring soy sauce, mirin, sugar, garlic and ginger to a gentle boil. Lower the heat and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat and set aside to cool.
5. To make seasoned rice vinegar, in a small saucepan bring rice vinegar, mirin, sugar and salt to a gentle simmer. Cook, stirring, until sugar and salt are dissolved. Set aside to cool for about 10 minutes.
6. Transfer cooked rice to a large non-metallic bowl. Drizzle in seasoned rice vinegar and slowly pour it over the rice, while tossing and mixing it with a fork to separate the rice grains. Cover bowl with a cloth and set aside.
7. For the greens, heat a drizzle of rapeseed or vegetable oil over medium heat in a large skillet. Add garlic and cook for about 30 seconds before adding the tender stem broccoli. Cook for 1-2 minutes then add about 50ml water to help steam cook the broccoli. Toss for about a minute then add the green onion, soy sauce, sesame oil and ginger. Toss lightly and cook for another minute. Remove from heat.
8. To cook the salmon, heat a heavy base frying pan with a drizzle of rapeseed oil over medium heat. Place salmon skin-side down in the pan and cook until skin is crisp, 2-3 minutes. Turn salmon over and cook for another 2-3 minutes, then remove from heat and leave to rest in the pan for about 1-2 minutes.
9. To assemble rice bowls put rice and broccoli in the bottom of  bowls. Lay salmon on top. (Skin will peel off easily, if you prefer it skinless) Garnish with avocado slices. Sprinkle with raw green onion. Fold nori in half and use scissors to cut into thin strips, sprinkle strips on top along with sesame seeds. Finally, drizzle with teriyaki sauce.