← Nouns Cooking · Plant-Based

Ingredients

• 4 skinless salmon fillets (about 150 g each), cut into 3 cm chunks
• 60 ml tamari (gluten-free soy sauce)
• 60 ml Mirin
• 1½ tbsp Brown sugar
• 1 tbsp Rice vinegar
• 2 cm piece Ginger, grated
• 1 clove Garlic, grated
• 1 tsp Cornflour (cornstarch), mixed with 2 tbsp water
• 1 tbsp neutral oil
• 1 tsp Toasted sesame oil
• 300 g short-grain or jasmine rice
• 150 g Shelled edamame beans
• 1 Avocado, sliced
• ½ Cucumber, sliced
• 2 Spring onion, sliced
• 1 tbsp Sesame seeds
• 1 sheet nori, cut into strips, to serve (optional)

Method

1. Rinse the rice until the water runs almost clear, then cook according to the packet and keep covered.
2. Whisk the tamari, mirin, sugar, vinegar, ginger and garlic together. Cook the edamame in boiling water for 3 min, then drain.
3. Heat the oil and sesame oil in a large non-stick pan over medium-high heat. Add the salmon in a single layer and sear for 2 min, then turn and sear for 2 min more, until golden on the outside.
4. Pour in the teriyaki mix and let it bubble for 2–3 min, gently turning the salmon. Stir in the cornflour slurry and simmer for 1 minute more, until the sauce is glossy and the salmon flakes easily and is opaque in the middle.
5. Divide the rice between bowls and top with the salmon and sauce, edamame, avocado, cucumber, spring onions, sesame seeds and nori.

Tips

• About 34 g protein per bowl.
• If you cook the rice ahead, cool it quickly, refrigerate within an hour and eat within a day. Most "hon mirin" is gluten-free, but check the label.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Once Upon a Chef