TERIYAKI SALMON BOWL WITH SPICY FRIED RICE & CUCUMBER SALAD
Serves 2–3
CUCUMBER SALAD
Ingredients
• 1 large cucumber, thinly sliced or ribboned
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp honey
• 1 tbsp sesame seeds
Method
1. Slice the cucumber thinly (or ribbon it for presentation).
2. In a bowl, whisk together the rice vinegar, sesame oil, honey, and sesame seeds.
3. Pour over the cucumber and toss well to coat.
4. Set aside to marinate while you prepare the remaining components.
Spicy Fried Rice
Ingredients
• 2 cups cooked jasmine rice (day-old)
• 2 spring onions, finely sliced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp paprika
• 1⁄2 tsp chilli flakes (or to taste)
• 1⁄2 tsp ground cumin
• 1⁄2 tsp ground coriander
• 2 eggs
• 2 tbsp chopped fresh coriander or parsley
• 2 tbsp olive oil
• Salt and freshly ground black pepper
Method
1. Heat the olive oil in a large pan or wok over medium-high heat.
2. Add the spring onion, garlic, and ginger and sauté for 1–2 minutes until fragrant.
3. Add the paprika, chilli flakes, cumin, and coriander. Stir briefly to toast the spices.
4. Add the day-old rice, breaking up any clumps, and mix well.
5. Season with salt and pepper.
6. Push the rice to one side of the pan and add a little more oil if needed.
7. Crack in the eggs, cook until just set, then scramble and mix through the rice.
8. Stir through the fresh herbs and adjust the seasoning.
TERIYAKI SALMON
Ingredients
• 2–3 salmon fillets
• 1 tbsp olive oil
• Salt and freshly ground black pepper
Teriyaki Sauce
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1⁄4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp sweet chilli sauce
• 1 tbsp lemon juice
• 1 tbsp sesame seeds
• 1 tsp cornflour
• 2 tbsp water
Method
1. Pat the salmon dry and season lightly with salt and pepper.
2. Heat the olive oil in a large pan over medium-high heat.
3. Sear the salmon skin-side down for 3–4 minutes until crisp. Turn over and cook for a further 2–3 minutes. Remove from the pan.
Teriyaki Sauce
1. In the same pan, reduce the heat and sauté the garlic and ginger for about 30 seconds.
2. Add the soy sauce, brown sugar, sweet chilli sauce, lemon juice, and sesame seeds.
3. Stir until the sugar dissolves and the sauce begins to simmer.
4. Mix the cornflour with the water to form a slurry and stir it into the sauce.
5. Continue stirring until the sauce thickens and becomes glossy.
6. Return the salmon to the pan and coat well in the teriyaki glaze.
To Assemble
1. Spoon the spicy fried rice into serving bowls.
2. Top with the glazed teriyaki salmon.
3. Add a generous serving of the cucumber salad.
4. Spoon over any remaining teriyaki sauce.
5. Finish with extra sesame seeds and fresh coriander, if desired.
