The same dish they have for takeaway at Whole Foods with better salmon and a less sweet teriyaki and also you can control the teriyaki here. Plus it hasn’t been sitting there all day.
For this four person version, you’ll need:
2 cups short grain sushi rice
3 cups water
1 tablespoon canola oil
1 teaspoon salt
1 large red pepper or 2 small
4 cups broccoli florets
1 pound salmon
1 tablespoon of cornstarch
1/2 cup soy sauce
1/4 rice wine or sake
1/4 cup brown sugar
1 teaspoon grated ginger
Toasted sesame seeds
Rinse rice. Sushi rice in the rice cooker or heat 2 cups rice with 1 tablespoon of canola oil and 1 teaspoon of salt. To make more or less rice: 1 teaspoon canola oil and 1/2 teaspoon of salt for every 1 cup of rice add 1 1/2 cup water. About 17 minutes. Or use rice cooker.
Mix teriyaki sauce: in a measuring cup add a heaping spoon of cornstarch, then stir in 1/2 cup soy sauce until you have a smooth slurry. Then 1/4 cup each mirin rice wine or sake, brown sugar. Add a teaspoon of grated ginger and fresh ground pepper to taste. Microwave a minute at a time until thickened or bring to a boil on stove.
Bake salmon however done you like (remove pin bones if needed). I use around a pound for four people. 350º for around 25 minutes usually works.
Steam Carrots, red pepper, and broccoli: start carrots first for a few minutes, then red pepper, then broccoli.
Garnish with teriyaki sauce and toasted sesame seeds. Maybe some thinly sliced scallions too.
Would work for chicken. Short ribs? All vegetables?
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