Salmon and green tea rice bowl

Recipes / Fish

This quick and easy Japanese-inspired salmon dish is ready in just 25 minutes. Best of all, its gluten-free.

Recipe «Salmon and green tea rice bowl» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 275g sushi rice, rinsed, 310ml water, 3 tsp finely grated fresh ginger, 1 tbsp sushi seasoning, 3 green shallots, thinly sliced diagonally , 1 tbsp Lee Kum Kee Gluten Free Soy Sauce, plus extra, to serve, 1 tsp wasabi paste, 1 tsp sesame oil, plus extra, to drizzle , 600g skinless salmon fillets, 2 green tea bags, 600ml boiling water, 1/2 sheet nori, thinly sliced, 2 tsp sesame seeds, toasted.

Ingredients:

  • 275g sushi rice, rinsed 
  • 310ml water 
  • 3 tsp finely grated fresh ginger 
  • 1 tbsp sushi seasoning 
  • 3 green shallots, thinly sliced diagonally 
  • 1 tbsp Lee Kum Kee Gluten Free Soy Sauce, plus extra, to serve 
  • 1 tsp wasabi paste 
  • 1 tsp sesame oil, plus extra, to drizzle 
  • 600g skinless salmon fillets 
  • 2 green tea bags 
  • 600ml boiling water 
  • 1/2 sheet nori, thinly sliced 
  • 2 tsp sesame seeds, toasted 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.