15 minute Teriyaki Salmon Bowl 鮭の照り焼き丼

Method8 steps · about 15 min

1. 1

   Step 1: Sprinkle the sake (1 tsp) over the salmon fillet (200 g) and set aside.

   Uses 200 g salmon fillet (one piece in the source) · 1 tsp sake

2. 2

   Step 2: Shred cabbage and radish (2-3) very thinly and soak in water.

   Uses Handful of cabbage (or any vegetables to serve) · 2-3 radishes · Water, enough to soak the shredded cabbage and radishes

3. 3

   Step 3: Remove excess sake and moisture from the salmon fillet with a kitchen paper towel.

   Uses Sake-dressed salmon fillet

4. 4

   Step 4: Heat the olive oil (1 tsp) in a pan over medium heat.

   Uses 1 tsp olive oil

5. 5

   Step 5: Pan fry the salmon until it is cooked. Remove the salmon from the frying pan and cut it down into small pieces.

   Uses Dried salmon fillet · Heated olive oil

6. 6

   Step 6: Wipe the frying pan with a kitchen paper towel and simmer the teriyaki sauce (1/4 cup) in the pan.

   Uses 1/4 cup teriyaki sauce

7. 7

   Step 7: Add the salmon back into the pan and coat it with the teriyaki sauce.

   Uses Cooked salmon pieces · Simmered teriyaki sauce

8. 8

   Step 8: Drain the shredded cabbage and radishes. Divide the cooked rice (3 cups) between two bowls, then top with the teriyaki-glazed salmon, cabbage, radishes and edamame (1/4 cup). Use ready-to-eat cooked edamame, or cook it according to its package first. Sprinkle with the sesame seeds (1 tsp) and chopped scallions (1 tsp), and serve.

   Uses 3 cups cooked rice · Teriyaki-glazed salmon · Soaked cabbage and radishes · 1/4 cup edamame · 1 tsp Sesame seeds to garnish · 1 tsp chopped scallions