Teriyaki Salmon, Black Vinegar, Spring Onion Rice Bowl Recipe
Indulge in our Teriyaki Salmon, perfectly grilled to flaky perfection and glazed with a rich, savory teriyaki sauce. Served atop a bed of fragrant spring onion rice, this dish is elevated by a drizzle of bold black vinegar, adding a delightful tang that complements the sweetness of the salmon. Finished with fresh spring onions for a burst of color and flavor, this bowl promises a deliciously satisfying experience with every bite.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice and water, and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Cook the Salmon
While the rice is cooking, heat the vegetable oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes. Flip the salmon, then pour the teriyaki sauce over the top. Cook for an additional 4-5 minutes or until the salmon is cooked through and flakes easily with a fork.
- 3
Prepare the Spring Onion
Chop the spring onions finely. Reserve some for garnish.
- 4
Assemble the Bowl
In a serving bowl, fluff the rice with a fork and mix in the chopped spring onions and black vinegar. Place the cooked salmon on top of the rice. Drizzle any remaining teriyaki sauce from the skillet over the salmon. Garnish with sesame seeds and reserved spring onions.
