Crispy Salmon Bento Bowl
Something about crunchy salmon skin and sticky teriyaki sauce ... so good. Serve with grated vegetables.
INGREDIENT
1/2 cucumber
6 radishes
1 tablespoon rice vinegar
1 tablespoon vegetable oil
pinch of sugar
FOR VEG RAINBOW
1/2 carrot
1/4 red cabbage
3 spring onions
FOR SALMON CRUNCHY
1 lemongrass
5 tablespoons of rice vinegar
5 tablespoons of soy
pinch of sugar
2 tablespoons teriyaki sauce
Ginger buds 4 cm
2 cloves of garlic
4 salmon fillets
2 sachets of 250g Japanese Tilda Teriyaki rice
Black pepper
Salt
Vegetable oil
INSTRUCTIONS
Step 1.
Get started with all of your vegetarian preparations. Crush the lemongrass vigorously with the handle of a knife or wooden spoon, then chop finely. Slice the cucumber and turnip, then put it during a bowl. Thinly slice carrots, red cabbage and spring onions, put aside in another bowl.
Step2.
In a small bowl, combine the cucumber and radish slices with 1 teaspoon of rice vinegar, a pinch of salt and sugar. provides it an honest mix and reserve it for the pickles.
STEP 3.
Mix 5 tablespoons of rice vinegar, 5 tablespoons of sugar , soy and two tablespoons of oil during a bowl, then divide the mixture between the 2 bowls. within the first bowl, add the teriyaki sauce. during a second bowl, grate ginger and garlic.
STEP 4.
Soak the salmon within the ginger and soy mixture with a pinch of salt and pepper. Let stand while you modify the sauce.
STEP 5.
Heat the teriyaki mixture during a nonstick pan over very low heat until it thickens and is slightly sticky.
STEP 6.
Heat a touch oil during a non-stick skillet over medium-high heat. Then add two salmon fillets directly on the skin side of the skillet facing down and fry, ensuring all sides is colored and therefore the skin is crispy. Once cooked, put aside the cooked fillets and fry subsequent two.
STEP 7.
In the same skillet, add your Japanese Teriyaki Tilda rice and add lemongrass. Fry for a couple of minutes until hot and slightly crispy.
STEP 8.
Gather your bento bowl. Start together with your rice on rock bottom then place the salmon fillet on top, along side the pickled cucumber, carrot slices and red cabbage. Finish the bowl with a touch sticky sauce, a touch chives, and serve.
