Salmon is delicious on its own, but this recipe takes it from delicious to absolutely decadent! The original recipe is worth trying if you have the time, but this version is WAY easier and still amazing. Both kids loved it; Charlotte even had seconds!
The key to this dish is to make sure you’re using a good teriyaki sauce. The original recipe has you make your own, but I didn’t have the time this week. Instead, I read loads of reviews on Ocado (my grocery delivery service) before deciding on this one. It was so good! I’ll definitely buy it again!
500g salmon (1 pound)
115ml (1/2 cup) bottled teriyaki sauce (more for drizzling on the rice)
2 cups (uncooked) white rice
250g (10 oz spinach) (or just as much will fit into your pan!)
2 tablespoons sesame oil
1 sheet of nori
2 tablespoons sesame seeds
2 to 6 tablespoons of rice vinegar
-put the salmon in an oven safe dish and coat with teriyaki sauce. Set a timer for 8 minutes to check on it. Once it flakes apart in the middle, it is ready!
-put your rice on to cook (I’ve been known to use pre-cooked, packaged rice, but since I have to wait for the salmon to cook anyway, it was just as easy to boil it up.)
-use kitchen scissors to cup the sheet of nori into strips
-in a large pan, gently heat the nori and sesame seeds over a medium heat (no oil) until the seeds are lightly toasted. Place into a bowl and set aside.
-in the same pan you used for for the nori and sesame seeds, now pour in your sesame oil along with about two tablespoons of water over medium heat. Add spinach to the pan and cover for a minute or so until the spinach wilts.
-once the rice is cooked, mix in the rice vinegar to taste
-assemble your bowl, making sure to drizzle some extra teriyaki sauce over the rice