Teriyaki Salmon Rice Bowl

Ingredients

• Salmon fillets 2 x 150g
• Sushi rice or basmati rice 150g
• For the Teriyaki Glaze:
• Soy sauce (or tamari for gluten-free) 60ml
• Mirin (sweet rice wine) 60ml
• Sake (optional, or use more mirin/water) 30ml
• Brown sugar 1 tbsp (approx. 15g)
• Fresh ginger, grated 1 thumb-sized piece (approx. 20g)
• Garlic, minced 2 cloves
• For the Bowl:
• Broccoli 1 small head (approx. 200g)
• Sesame oil 1 tsp
• Toasted sesame seeds, for garnish 1 tsp
• Spring onions, thinly sliced, for garnish 2

Method

1. Cook the rice according to packet instructions. While the rice is cooking, prepare the teriyaki glaze.
2. In a small saucepan, combine the soy sauce, mirin, sake (if using), brown sugar, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves. Let it bubble gently for 5-7 minutes, or until the sauce has slightly thickened.
3. Prepare the broccoli by cutting it into small florets. Steam or boil the broccoli until tender-crisp, about 5-7 minutes. Drain well and toss with the teaspoon of sesame oil.
4. Pat the salmon fillets dry with kitchen paper. Season lightly with salt and pepper (optional).
5. Heat a non-stick frying pan over medium-high heat. Add a splash of cooking oil (if needed) and fry the salmon fillets for 3-4 minutes per side, until cooked through and golden.
6. Pour about half of the prepared teriyaki glaze over the salmon in the pan. Turn the salmon to coat it evenly, letting the glaze caramelise slightly for 1-2 minutes. Reserve the remaining glaze.
7. To assemble the bowls, divide the cooked rice between two serving bowls. Top with the glazed salmon fillets and steamed broccoli.
8. Drizzle the remaining teriyaki glaze over the salmon and broccoli. Garnish with toasted sesame seeds and sliced spring onions.