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Salmon and green tea rice bowl

by wiki
11 June, 2021
in Dinner
0
Salmon and green tea rice bowl
Salmon and green tea rice bowl
 
 

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)

All nutrition values are per serve

 

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

0

Salmon and green tea rice bowl

Serves: 4
Cooking time: 25 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 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.

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