This quick and easy Japanese-inspired salmon dish is ready in just 25 minutes. Best of all, it’s gluten-free.
Nutrition
2521 kj Energy
23g Fat Total
5g Saturated Fat
3g Fibre
39g Protein
58g Carbs (sugar)
Notes
Use it up! Sushi seasoning is premixed with salt and sugar, making it tangy and sweet – try using up leftovers in Japanese-style marinades, pickles and dressings.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazin
Salmon and green tea rice bowl
Print RecipeIngredients
- 275g (1 1/4 cups) sushi rice, rinsed
- 310ml (1 1/4 cups) water
- 3 teaspoons finely grated fresh ginger
- 1 tablespoon sushi seasoning
- 3 green shallots, thinly sliced diagonally
- 1 tablespoon Lee Kum Kee Gluten Free Soy Sauce, plus extra, to serve
- 1 teaspoon wasabi paste
- 1 teaspoon sesame oil, plus extra, to drizzle
- 600g skinless salmon fillets
- 2 green tea bags
- 600ml boiling water
- 1/2 sheet nori, thinly sliced
- 2 teaspoons sesame seeds, toasted
Instructions
– Step 1:
Place the rice, water and ginger in a saucepan over medium heat. Bring to the boil. Cook, covered, for 7-8 minutes or until just tender. Stand, covered, for 10 minutes. Stir in the sushi seasoning and three-quarters of the shallot.
– Step 2:
Meanwhile, combine the soy sauce, wasabi and half the sesame oil in a bowl. Add salmon. Turn to coat. Heat remaining oil in a non-stick frying pan over medium-low heat. Cook salmon, turning, for 6 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside to rest for 2 minutes.
– Step 3:
Meanwhile, place green tea bags in a heatproof jug. Pour over boiling water. Set aside for 2 minutes to allow flavours to develop. Discard tea bags.
– Step 4:
Divide rice among bowls. Coarsely flake salmon and divide among bowls, then sprinkle with nori, sesame seeds and remaining shallot. Divide tea among bowls. Serve with greens and a drizzle of extra soy sauce and sesame oil.
