The same dish they have for takeaway at Whole Foods with better salmon and a less sweet teriyaki and also you can control the teriyaki here. Plus it hasn’t been sitting there all day.
For this four person version, you’ll need:
2 cups short grain sushi rice
3 cups water
1 tablespoon canola oil
1 teaspoon salt
4 carrots
1 large red pepper or 2 small
4 cups broccoli florets
1 pound salmon
1 tablespoon of cornstarch
1/2 cup soy sauce
1/4 rice wine or sake
1/4 cup brown sugar
1 teaspoon grated ginger
Toasted sesame seeds
Rinse rice. Sushi rice in the rice cooker or heat 2 cups rice with 1 tablespoon of canola oil and 1 teaspoon of salt. To make more or less rice: 1 teaspoon canola oil and 1/2 teaspoon of salt for every 1 cup of rice add 1 1/2 cup water. About 17 minutes. Or use rice cooker.
Mix teriyaki sauce: in a measuring cup add a heaping spoon of cornstarch, then stir in 1/2 cup soy sauce until you have a smooth slurry. Then 1/4 cup each mirin rice wine or sake, brown sugar. Add a teaspoon of grated ginger and fresh ground pepper to taste. Microwave a minute at a time until thickened or bring to a boil on stove.
Bake salmon however done you like (remove pin bones if needed). I use around a pound for four people. 350º for around 25 minutes usually works.
Steam Carrots, red pepper, and broccoli: start carrots first for a few minutes, then red pepper, then broccoli.
Garnish with teriyaki sauce and toasted sesame seeds. Maybe some thinly sliced scallions too.
Done.
Would work for chicken. Short ribs? All vegetables?
Copyright © 2017 MRuesen • All rights reserved