Ingredients
- 250g Salmon fillet
- 20ml Canola oil
- 2pcs. peeled Carrots
- 2pcs. red onion
- 100g both red and green cabbage
- 1 stalk spring onion
- 1 handful beanshoots
- 1/2 bottle ABC sweet soy
- 100ml soy sauce
- 2tbsp brown sugar
- 50ml honey
- 2tbsp cornflour
- 500ml water
- 100ml vinegar
- 2pcs bay leaves and star anise
- 100g caster sugar
- 200g Jasmine rice
- 1 sheet Nori (seaweed paper)
- 100g edamame
- Pinch of sesame seeds
- 50g kewpie mayo
Method
- Fillet salmon and portion to 250g and marinate with salt and pepper.
- Cook the jasmine rice in the rice cooker or pot or how you preferred cooking your rice. Slice your vegetables; Red, green cabbage, spring onion and julienne carrots
- TERIYAKI SAUCE. Mix ABC sweet soy, soy sauce, brown sugar, honey and 500ml water simmer in the pot for about 5mins and thickened with cornflour turn off the heat and let it cool in the fridge.
- Pickle onion. Boil vinegar, caster sugar, bayleaves, 100ml water and star anise. Once it boil, add slice red onion and put it in a jar and store in the fridge.
- 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.
- Sautee onion, red and green cabbage, beanshoots and carrots with ABC soy sauce. Adjust the taste by seasoning with salt and pepper
- 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
- Ready to serve
Product used in recipe
- ABC - ABC SWEET SOY SAUCE 620ml
