Seared Salmon Rice Bowls with Namasu

Ingredients

• 300g salmon fillet
• 1 large Lebanese cucumber
• 1 large carrot
• 2 tbs teriyaki sauce
• 2 tbs sesame oil
• 2 tbs tamari sauce
• 3 tablespoons Obento rice vinegar
• 1 tsp maple syrup
• 1 cup rice of choice (brown or white)
• 1/2 tsp cooking salt
• Kewpie mayonnaise drizzled to taste
• Sesame seeds sprinkled to taste

Method

1. Cook rice according to packet instructions.
2. Slice Lebanese cucumber and carrot and place in medium bowl.
3. Pour rice wine vinegar and maple syrup over vegetables and mix. Place in fridge.
4. Slice salmon into even portions - approx 5cm in length.
5. Put salmon in a medium bowl and stir in teriyaki sauce to coat.
6. In a medium-large pan, heat up sesame oil
7. Place salmon in hot oil. Cooking one side for 3 mins and turning over to cook for another 3 mins. Adjust heat based on preference of seared level.
8. Place rice in serving bowl.
9. Divide pickled vegetables between bowls.
10. Divide salmon between bowls.
11. Drizzle Kewpie mayonnaise over the meal.
12. Sprinkle sesame seeds as per preference.
13. Enjoy!

Product used in recipe

• OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
• KEWPIE - KEWPIE MAYONNAISE 500G