Teriyaki Salmon Don Buri
Series: Japanese
Techniques: Marination, Pickling, Fish Cookery
2 Portions
Difficulty : Easy
Overnight Prep: 15 mins
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
Teriyaki Salmon
2 Salmon Fillets Skinless
1 tsp Vegetable oil
1 tsp Lemon juice
1 tsp Ginger Puree
1 tbsp Honey
1 tbsp Soy sauce
Sushi Rice
200 g Sushi Rice
240 g Water
1 tbsp of rice wine vinegar
1/2 tbsp sesame oil
1 tsp of Salt
1 tbsp of Sugar
Lightly Pickled Carrots
2 Carrots, shredded
70g Water
35g Rice Wine Vinegar
15g Sugar
Tenderstem Broccoli
6 Spears Tenderstem Broccoli
Sugar Snap Peas
150g Sugar snaps
Don Buri Sauce
1/4 cup mirin (sweet cooking rice wine)
1/4 cup soy sauce
2 Tbsp honey
1 tbsp sesame Seeds
Suggested Garnish
Pickled Ginger
Sesame Seeds
Method
Teriyaki Salmon
1. Remove Salmon Skin
2. Mix marinade and marinate salmon overnight
3. Heat oven to 200c
4. Remove salmon from the marinade and place on baking tray
5. Heat a pan and add salmon on the side down caramelise
6. Flip and add the whole pan to the oven for 6 mins or until fully cooked
7. Probe to 50c
Sushi Rice
1. Wash rice 3 times with water and then drain
2. Add water heat on high with a lid in pot until boiling then reduce heat and allow to simmer on low until fully cooked about 20 mins.
3. Once cooked turn off the heat and leave on the hob mix with 1 tbsp of rice wine vinegar, 1/2 tbsp sesame oil, 1 tsp of salt and 1 tbsp of sugar
4. Leave to stand at room temp for 10 mins
5. Leaving the rice to rest is the trick to getting fluffy rice
Tenderstem & Sugar Snaps
1. Heat a large pan of water and season your water to it tastes like the sea – this is going to season your veg.
2. Don’t over fill your pan with veg
3. Blanch the veg separately for 3 mins each until just cooked
Lightly Pickled Carrots
1. Grate Carrots
2. Heat Sugar water and vinegar
3. Pour over carrots and allow to stand at room temp
Don Buri Sauce
1. Heat Sesame seeds until toasted
2. Add mirin, soy and honey and reduce by 1/3
3. Remove from the heat
Plating Instructions
1. Don buri means ‘rice bowl’ so if you have a big bowl go for that
2. Add the rice to the base
3. Add the salmon in one fillet to the steamy rice
4. Add the tenderstem and sugar snaps to the pack of the bowl
5. Add a neat pile of carrot drained from the pickle liquor
6. Finish with sesame seeds and pickled ginger
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