Salmon teryaki on a bed of short grain rice

Beautiful fish in this versatile Japanese sauce can be exquisite
Salmon Teryaki

Teriyaki is a cooking technique used in Japanese cuisine in which foods are grilled while being
basted in a marinade based on soy sauce, mirin and sugar. The flavours are simple but sublime.

AuthorHungry PandaCategoryDifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

 2 rice measuring cups of short grain rice
 2 salmon fillets
 2 cloves of garlic crushed with the back of a knife
 ½ finger of ginger (around 3-4mm thick), finely sliced
 5 tbsp honey
 1 tbsp mirin
 2 ½ tbsp lime juice
 1 tsp soy sauce (start with 1 and add more if necessary)
 1 pinch salt and black pepper
 ½ tsp sesame seeds to garnish

1

Put the short grain rice into your rice cooker. Fill the water to the short grain level line number 2 (for 2 cups). Close the lid and select the 'SHORT GRAIN' rice function. Press 'START'

2

To make the marinade combine spring onions, garlic, ginger, honey, lime juice, soy sauce, a pinch of salt and pepper into a bowl and add water. Taste to see if it needs more water, if so add more.

3

Put the salmon into a ziplock bag and add the marinade, seal and leave for at least 30 minutes – the longer it marinades the better the flavour.

4

Make another bowl of marinade for later in the cooking.

5

Stir fry the salmon with a little of the marinade (you can also grill it and baste with the marinade and cook the sauce in a separate pan).

6

Once the salmon is cooked add your second bowl of sauce and thicken with cornflour mixed with water until you get the consistency you prefer.

7

Cook the salmon in the sauce for around 5 minutes and taste the sauce.

8

Adjust the seasoning and garnish with sesame seeds, spring onions and serve with your rice.

*you will need two lots of the above ingredients if you want a sauce with the salmon

Ingredients

 2 rice measuring cups of short grain rice
 2 salmon fillets
 2 cloves of garlic crushed with the back of a knife
 ½ finger of ginger (around 3-4mm thick), finely sliced
 5 tbsp honey
 1 tbsp mirin
 2 ½ tbsp lime juice
 1 tsp soy sauce (start with 1 and add more if necessary)
 1 pinch salt and black pepper
 ½ tsp sesame seeds to garnish

Directions

1

Put the short grain rice into your rice cooker. Fill the water to the short grain level line number 2 (for 2 cups). Close the lid and select the 'SHORT GRAIN' rice function. Press 'START'

2

To make the marinade combine spring onions, garlic, ginger, honey, lime juice, soy sauce, a pinch of salt and pepper into a bowl and add water. Taste to see if it needs more water, if so add more.

3

Put the salmon into a ziplock bag and add the marinade, seal and leave for at least 30 minutes – the longer it marinades the better the flavour.

4

Make another bowl of marinade for later in the cooking.

5

Stir fry the salmon with a little of the marinade (you can also grill it and baste with the marinade and cook the sauce in a separate pan).

6

Once the salmon is cooked add your second bowl of sauce and thicken with cornflour mixed with water until you get the consistency you prefer.

7

Cook the salmon in the sauce for around 5 minutes and taste the sauce.

8

Adjust the seasoning and garnish with sesame seeds, spring onions and serve with your rice.

*you will need two lots of the above ingredients if you want a sauce with the salmon

Salmon teryaki on a bed of short grain rice

HANDY TIP – We use honey instead of sugar as we feel this gives a more rounded flavour. We also like to add ginger which gives a little warming kick to the sauce. Don’t like fish? Simply replace the salmon for chicken or another meat of your choice.