Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
For the Teriyaki Sauce
- 180 ml soy sauce
- ¾ cup Mirin (rice wine)
- 100 g sugar (white or brown)
- 1 tsp finely minced garlic (optional)
- 1 tsp finely minced ginger (optional)
For the Sushi Rice
- 370 g sushi rice (short grain rice)
- 160 ml homemade seasoned rice vinegar (see ingredients below) or you can buy seasoned rice vinegar in the Asian section of your grocery store.
- 235 ml rice vinegar
- 38 g sugar
- 2 tsp salt
For the Bowl
- 454 g salmon fillet cut into 4 thin portions (skin on is fine)
- 560 g fresh spinach, washed
- 1 tbsp Asian sesame oil
- Kosher salt
- 1 Avocado, peeled, pitted and sliced
- 1 bunch scallions, washed, trimmed, and sliced crosswise
- 1 8-inch square sheet of Nori, cut with a scissors into 1-inch strips. Stack the strips and cut crosswise into 1-inch by 1/4-inch confetti.
- 18 g black or white sesame seeds, or a mixture of both
Method
Make the teriyaki sauce
In a small saucepan bring soy sauce, mirin, sugar, garlic (if using) and ginger (if using) to a gentle boil. Lower the heat and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat and set aside to cool.
Toast the nori & sesame seeds
Toast nori and sesame seeds in a hot skillet for a minute or two, stirring and tossing constantly just until sesame seeds start to get a little brown. Transfer to a bowl and set aside.
Make the sushi rice
Rinse the rice to remove excess starchy powder by putting the rice into a large bowl and covering it by an inch with water. Swish rice around with your hands. Pour off the cloudy water. Repeat 2 or 3 times more. Drain rice in a fine mesh colander and cook per package directions. (about 2 1/2 cups water per 370 g rice and a 15 minute simmer, covered) Remove rice from heat and let it sit, covered, for 10 minutes.
Make seasoned rice vinegar
(skip this step if using store-bought seasoned vinegar) in a small saucepan bring rice vinegar, sugar and salt to a gentle simmer. Cook, stirring, until sugar and salt are dissolved. Transfer rice to a large nonmetallic bowl. Measure out 160 ml of seasoned rice vinegar and slowly pour it over the rice, while tossing and mixing it. Cover bowl with a clean cloth and set aside.
Cook the spinach
Heat 1 tablespoons sesame oil over medium heat in a large skillet. Add spinach and 2 tablespoons water to the pan. Cover pan and leave it for 2 minutes. Uncover and stir. Spinach will be mostly wilted. Cook, stirring for about a minute more until it is completely wilted. Sprinkle with a pinch or two of salt. Remove from heat.
Cook the salmon
Preheat oven to broil and set the rack 8 inches from the top. Place salmon skin-side down on a foil-lined jellyroll pan. Pour 60 ml of teriyaki sauce into a separate small bowl to use for glazing the salmon. Brush salmon with teriyaki sauce and cook for two minutes under the broiler. Pull salmon out of the oven and brush more teriyaki sauce on top. Return to the oven and cook for 1-3 minutes more, to your desired doneness. Better to undercook it slightly as it will continue to cook a bit even after it's out of the oven. Remove from oven.
Assemble rice bowls
Put rice and spinach in the bottom of a bowl. Lay salmon on top. (skin will peel off easily, if you prefer it skinless) Garnish with avocado slices. Sprinkle with scallions and nori-sesame confetti. Drizzle with teriyaki sauce. Repeat for each bowl.
