For ➍500 g salmon fillet cut into 4 thin portions (skin on is ok)
teriyaki sauce
1 square sheet of nori, cut with a scissors into 2.5 cm strips, then stack the strips & cut crosswise into 2.5 by 0.5 cm confetti*
2 tbs of black or/& white sesame seeds
400 g sushi rice
16 cl homemade seasoned rice vinegar or bought seasoned rice vinegar
500 g fresh spinach, washed
1 tbs Asian sesame oil
salt
1 bunch scallions, washed, trimmed, & sliced crosswise
1 avocado, peeled, pitted & sliced
Make the teriyaki sauce.
Toast nori and sesame seeds in a hot skillet for 2 m, 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. 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. Cook rice per package directions. (about 60 cl water per 400 g rice and a 15 m simmer, covered) Remove rice from heat and let it sit, covered, for 10 m.
While rice is cooking, make seasoned rice vinegar.
Transfer rice to a large nonmetallic bowl. Slowly pour 16 cl of seasoned rice vinegar over the rice, while tossing and mixing it. Cover bowl with a cloth and set aside.
Cook the spinach: Heat 1 tbs sesame oil over medium heat in a large skillet. Add spinach and 2 tbs water to the pan. Cover pan and leave it for 2 m. Uncover and stir. Spinach will be mostly wilted. Cook, stirring for about 1 m 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 20 cm from the top. Place salmon skin-side down on a foil-lined jellyroll pan. Pour 6 cl of teriyaki sauce into a separate small bowl to use for glazing the salmon. Brush salmon with teriyaki sauce and cook for 2 m 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 m 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.
Toast nori and sesame seeds in a hot skillet for 2 m, 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. 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. Cook rice per package directions. (about 60 cl water per 400 g rice and a 15 m simmer, covered) Remove rice from heat and let it sit, covered, for 10 m.
While rice is cooking, make seasoned rice vinegar.
Transfer rice to a large nonmetallic bowl. Slowly pour 16 cl of seasoned rice vinegar over the rice, while tossing and mixing it. Cover bowl with a cloth and set aside.
Cook the spinach: Heat 1 tbs sesame oil over medium heat in a large skillet. Add spinach and 2 tbs water to the pan. Cover pan and leave it for 2 m. Uncover and stir. Spinach will be mostly wilted. Cook, stirring for about 1 m 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 20 cm from the top. Place salmon skin-side down on a foil-lined jellyroll pan. Pour 6 cl of teriyaki sauce into a separate small bowl to use for glazing the salmon. Brush salmon with teriyaki sauce and cook for 2 m 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 m 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.
*Use dried seaweed instead. Let stand for 5 m in a bowl of water. Discard the water.
**Alternatively, cook the salmon in a frying pan, as they would in Japan. Replace teriyaki with this seasoning mix.
2 fillets salmon with skin (2 fillets = 340 g) (1 to 1.8 cm thickness, skin will hold the flesh together while cooking); ¼ ts salt; freshly ground black pepper; 1 tbs all-purpose flour; ½ tbs neutral flavor oil (vegetable, canola, etc); 1 tbs unsalted butter; 1 tbs sake
Seasonings: 1 tbs sake (or Chinese rice wine or dry sherry); 1 tbs mirin (or 1 tbs sake + 1 ts sugar); 1 tbs granulated sugar; 2 tbs soy sauce
Combine the ingredients for seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with kosher salt and black pepper on both sides.
Sprinkle ½ tbs of all-purpose flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.
In a frying pan, add the vegetable oil and melt the butter over medium heat. Don’t burn the butter. If the frying pan gets too hot, reduce heat or remove from the heat temporally.
Add the salmon fillets, skin side on the bottom (this will be top when you serve). Cook the salmon for 3 m, or until the bottom side is nicely browned.
Add sake and cover with lid. Steam the salmon for 3 m, or until it's cooked through. Remove the salmon to a plate.
Add the seasonings to the pan and increase the heat little bit. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
When the sauce thickens, turn off the heat. Plate the salmon on a plate and serve immediately.
http://www.justonecookbook.com/teriyaki-salmon-recipe/
***Make the teriyaki sauce and toast the sesame seeds and nori in advance. Keeps in airtight containers in the fridge for a week or so. The rice is best made fresh.
This is a very adaptable recipe. Eat it hot, cold or at room temperature. Try it with different vegetables like sautéed snow peas, sugar snap peas or asparagus (cut on the diagonal into bite-sized pieces). Use tofu or chicken instead of salmon.
