Japanese Teriyaki Salmon Bowls with Sesame Vegetables
Teriyaki salmon bowls made with soy sauce, mirin, honey, ginger and garlic, served over jasmine rice with sesame vegetables.
- 300 g salmon fillets
- 150 g jasmine rice
- 60 ml soy sauce
- 2 tbsp mirin
- 20 g honey
- 15 g fresh ginger
- 200 g broccoli
- 150 g carrots
- 1 tbsp sesame oil
- 10 g sesame seeds
- 2 stalks spring onions
- 2 cloves garlic
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice according to package instructions, about 15 minutes
- Step 2
Cut salmon into 2 portions and pat dry with kitchen paper
- Step 3
Grate ginger and mince garlic
- Step 4
Mix soy sauce, mirin, honey, ginger and garlic in a small bowl to make teriyaki sauce
- Step 5
Cut broccoli into small florets and slice carrots into thin batons
- Step 6
Heat 1 tbsp oil in a large pan over medium-high heat
- Step 7
Cook salmon skin-side down for 4 minutes, then flip and cook 3 minutes more
- Step 8
Remove salmon and add teriyaki sauce to pan, simmer 2 minutes until thickened
- Step 9
Steam broccoli and carrots for 4-5 minutes until tender-crisp
- Step 10
Toss vegetables with sesame oil and half the sesame seeds
- Step 11
Slice spring onions diagonally
- Step 12
Serve salmon over rice with vegetables, drizzle with teriyaki glaze and garnish with remaining sesame seeds and spring onions
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