Ingredients
- 250 Salmon fillet
- Canola oil
- Carrots, Onion, Beanshoots, red and green cabbage and wombok
- Spring onion, pikcled onion
- Edamame, Nori (seasweed paper)
- ABC sweet soy sauce, soy sauce, honey, brown sugar and cornflour
- Jasmine rice, sesame seeds
Method
- 1. Fillet salmon and portion to 250g and marinate with salt and pepper.
- 2. Cook the jasmine rice in the rice cooker or pot or how you preferred cooking your rice. 3. Slice your vegetables; Red, green cabbage, spring onion and julienne carrots
- 4. Make your home-made TERIYAKI SAUCE: 1/2 bottle of ABC soy 100ml of soy sauce 3 tbsp brown sugar50ml honeyCornflour to thickened Mix and simmer in the pot and once starting to boil thickened with cornflour turn off the heat and let it cool
- 5. Pan-fry salmon (skin on) in non-stick pan after 2 minutes put it in the oven for about 5 minutes. Check the salmon if its cook by pinching the middle or use thermometer . Adjust the time by making sure the salmon is cook.
- 6. Sautee onion, red and green cabbage, beanshoots and carrots with ABC soy sauce. Adjust the taste by seasoning with salt and pepper
- 7. Assemble your rice bowl. Drizzle the TERIYAKI SAUCE on top of the salmon, sprinkle sesame seeds on top of the dish, add all remaining ingredients and to finish add a side of kewpie mayo
- 8. Ready to serve
Product used in recipe
- ABC - ABC SWEET SOY SAUCE 620ml
