Crispy Salmon Teriyaki Bowl

• Jasmine Rice(250 g)
• Salmon(600 g)
• Broccoli(300 g)
• Green Onions(4)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Mirin(3 tbsp)
• Honey(1½ tbsp)
• Rice Vinegar(1 tbsp)
• Cornflour(2 tsp)
• Sesame oil(1 tbsp)
• Rapeseed Oil(1 tbsp)
• Sesame seeds(2 tsp)optional
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Cut the {Salmon} into bite-size pieces. Cut the {Broccoli} into small florets and slice the {Scallions}, keeping the green tops for serving. Finely grate the {Garlic} and {Ginger}.

   ~10 min

2. 2

   Add the {Jasmine Rice} to a saucepan with 500ml water and a pinch of the {Salt}. Bring to a boil, cover, and cook on low for 12 minutes. Remove from the heat and let it stand, covered, for 5 minutes.

   ~12 min

3. 3

   While the rice cooks, whisk the {Soy sauce}, {Mirin}, {Honey}, {Rice Vinegar}, {Cornstarch}, {Garlic}, and {Ginger} with 3 tbsp water until smooth.

   ~2 min

4. 4

   Heat the {Vegetable oil} in a large nonstick frying pan over medium-high heat. Season the {Salmon} with the remaining {Salt} and the {Black pepper}, then cook for 3 to 4 minutes, turning carefully, until golden and crisp on most sides. Transfer to a plate.

   ~4 min

5. 5

   Add the {Sesame oil} and {Broccoli} to the pan. Stir-fry for 3 minutes until bright green and just tender. Pour in the teriyaki sauce and cook for 1 to 2 minutes, stirring, until glossy and thickened. Return the salmon and most of the {Scallions} to the pan and toss gently to coat.

   ~5 min

6. 6

   Fluff the rice and divide between bowls. Spoon over the salmon and broccoli mixture, then finish with the reserved {Scallions} and the {Sesame seeds}.

   ~2 min