This quick and easy Japanese-inspired salmon dish is ready in just 25 minutes. Best of all, its gluten-free.
- Place the rice, water and ginger in a saucepan over medium heat. Bring to the boil. Cook, covered, for 7-8 minutes or until just tender. Stand, covered, for 10 minutes. Stir in the sushi seasoning and three-quarters of the shallot.
- Meanwhile, combine the soy sauce, wasabi and half the sesame oil in a bowl. Add salmon. Turn to coat. Heat remaining oil in a non-stick frying pan over medium-low heat. Cook salmon, turning, for 6 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside to rest for 2 minutes.
- Meanwhile, place green tea bags in a heatproof jug. Pour over boiling water. Set aside for 2 minutes to allow flavours to develop. Discard tea bags.
- Divide rice among bowls. Coarsely flake salmon and divide among bowls, then sprinkle with nori, sesame seeds and remaining shallot. Divide tea among bowls. Serve with greens and a drizzle of extra soy sauce and sesame oil.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set