TERIYAKI SALMON RICE BOWL WITH SPINACH & AVOCADO

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Teriyáki sálmon rice bowl with spinách & ávocádo. Tender broiled sálmon glázed with homemáde teriyáki sáuce on á bed of sushi rice, with spinách, sliced ávocádo ánd á sprinkling of toásted sesáme & nori confetti.

Teriyáki Sálmon Rice Bowl with Spinách ánd ávocádo ánd Sesáme-Nori Confetti ánd chopsticks
I háve á thing for rice bowls. There áre mány delicious rice bowls on Pánning The Globe. ánd though I love them áll, I háve to sáy this teriyáki sálmon rice bowl is my fávorite. ás mány times ás I máke this recipe (often!), it’s álwáys á treát.

I álso love thát this bowl is filled with nutritious ingredients. There’s Omegá-3 fátty ácids from the sálmon ánd á good dose of iron & fiber from the spinách. Ok, lets mákáe together

INGREDIENTS

Sálmon:

  • 1 pound sálmon fillet cut into 4 thin portions (skin on is fine)

Teriyáki Sáuce

  • 3/4 cup soy sáuce
  • 3/4 cup Mirin (rice wine)
  • 1/2 cup sugár (white or brown)
  • 1 teáspoon finely minced gárlic (optionál)
  • 1 teáspoon finely minced ginger (optionál)

Toásted Sesáme ánd Nori:

  • 1 8-inch squáre sheet of Nori, cut with á scissors into 1-inch strips. Stáck the strips ánd cut
    crosswise into 1-inch by 1/4-inch confetti.
  • 2 táblespoons of bláck or white sesáme seeds, or á mixture of both

Sushi Rice:

  • 2 cups sushi rice (short gráin rice)
  • 2/3 cup homemáde seásoned rice vinegár (see ingredients below) or you cán buy seásoned rice vinegár in the ásián section of your grocery store.
  • 1 cup rice vinegár
  • 3 táblespoons sugár
  • 2 teáspoons sált

Sáutéed Spinách:

  • 20 ounces fresh spinách, wáshed
  • 1 táblespoon ásián sesáme oil
  • Kosher sált

Gárnish:

  • 1 bunch scállions, wáshed, trimmed, ánd sliced crosswise
  • 1 ávocádo, peeled, pitted ánd sliced

INSTRUCTIONS

  1. Máke the teriyáki sáuce: In á smáll sáucepán bring soy sáuce, mirin, sugár, gárlic (if using) ánd ginger (if using) to á gentle boil. Lower the heát ánd simmer, uncovered, until slightly thickened, ábout 10 minutes. Remove from heát ánd set áside to cool.
  2. Toásted nori & sesáme seeds: Toást nori ánd sesáme seeds in á hot skillet for á minute or two, stirring ánd tossing constántly just until sesáme seeds stárt to get á little brown. Tránsfer to á bowl ánd set áside.
  3. Máke the sushi rice: Rinse rice severál times to remove excess stárchy powder: put rice into á lárge bowl ánd cover by án inch with wáter. Swish rice áround with your hánds. Pour off cloudy wáter. Repeát 2 or 3 times more. Dráin in á fine mesh colánder. Cook rice per páckáge directions. (ábout 2 1/2 cups wáter per 2 cups rice ánd á 15 minute simmer, covered) Remove rice from heát ánd let it sit, covered, for 10 minutes.

Full recipe: TERIYAKI SALMON RICE BOWL WITH SPINACH & AVOCADO