Salmon and Green Tea Rice Bowl
SERVES 4
PREP & COOKING 25 mins
Ingredients:
- 275g (1 1 ⁄4 cups) sushi rice, rinsed
- 310ml (1 1 ⁄4 cups) water
- 3 tsp finely grated fresh ginger
- 1 tbs sushi seasoning
- 3 green shallots, thinly sliced diagonally
- 1 tbs Lee Kum Kee Gluten Free Soy Sauce, plus extra, to serve
- 1 tsp wasabi paste
- 1 tsp sesame oil, plus extra, to drizzle
- 600g skinless salmon fillets
- 2 green tea bags
- 600ml boiling water
- 1 ⁄2 sheet nori, thinly sliced
- 2 tsp sesame seeds, toasted
- Steamed greens, to serve
Directions:
- Place the rice, water and ginger in a saucepan over medium heat. Bring to the boil. Cook, covered, for 7-8 minutes or until just tender. Stand, covered, for 10 minutes. Stir in the sushi seasoning and three-quarters of the shallot.
- Meanwhile, combine the soy sauce, wasabi and half the sesame oil in a bowl. Add salmon. Turn to coat. Heat remaining oil in a non-stick frying pan over medium-low heat. Cook salmon, turning, for 6 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside to rest for 2 minutes.
- Meanwhile, place green tea bags in a heatproof jug. Pour over boiling water. Set aside for 2 minutes to allow flavours to develop. Discard tea bags.
- Divide rice among bowls. Coarsely flake salmon and divide among bowls, then sprinkle with nori, sesame seeds and remaining shallot. Divide tea among bowls. Serve with greens and a drizzle of extra soy sauce and sesame oil.
[info title="Nutritions" icon="info-circle"]PER SERVE • 39g protein • 23g fat (5g saturated fat) • 58g carb • 3g dietary fibre • 603 cals (2521kJ)[/info]
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