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Home Kleverige teriyaki rijst met zalm

Asian Rice Salmon Quick Weeknight Healthy

Teriyaki and salmon are simply a golden combination. The sweet-salty sauce soaks into the fish beautifully and together with fluffy rice you get a dish that makes everyone at the table happy. With a good rice cooker you make sure the rice is always perfectly cooked without having to watch it. You focus on the salmon, the rice cooker does the rest.

x_ckl_recipe_markerSticky teriyaki rice with salmon An Asian-inspired rice dish that tastes like you spent hours on it, but is on the table in under 40 minutes. Sticky teriyaki salmon on a bed of steaming rice: comfort food at its best. How to make sticky teriyaki rice with salmon? Main course Asian 4 people 10 min 30 min

Rinse the japonica or sushi rice under cold water until the water runs clear. Put the rice in the rice cooker with the correct amount of water (follow the 1:1.2 rice-to-water ratio) and turn the rice cooker on.
Meanwhile make the teriyaki sauce: combine the soy sauce, mirin, sake and sugar in a small saucepan. Heat over medium heat and stir until the sugar has dissolved. Let the sauce simmer for 3 to 4 minutes until it becomes slightly syrupy. Set aside.
Pat the salmon fillets dry with paper towels and season lightly with salt and pepper.
Heat a splash of sunflower oil in a frying pan over medium heat. Sear the salmon fillets for 3 minutes on the skin side, then turn them over and cook for another 2 minutes.
Pour the teriyaki sauce over the salmon in the pan and let the fish cook for another 1 to 2 minutes while spooning the sauce over it. The sauce will lightly caramelize and give the salmon a nice glaze.
Spoon the cooked rice into deep bowls or onto plates. Place the teriyaki salmon on top and pour the remaining sauce from the pan over it.
Garnish with thinly sliced spring onions, sesame seeds and optionally a few lime wedges. Serve immediately.

Asian Rice Salmon Quick Weeknight Healthy 300 g japonica or sushi rice 360 ml water (for the rice cooker) 4 salmon fillets (about 150 g each), with skin Salt and pepper to taste 1 tbsp sunflower oil 60 ml soy sauce 60 ml mirin 2 tbsp sake (or dry sherry) 1 tbsp granulated sugar 3 spring onions, thinly sliced 2 tsp sesame seeds 1 lime, in wedges Rice cooker Frying pan Small saucepan Paper towels Spoon Knife and cutting board Deep bowls or plates Rice Cooker rice-cooker Deep plates deep-plate Poke Bowl Bowls poke-bowl-bowls Sushi Tableware sushi-service Beka Cookware Set Maestro 4-Piece - without non-stick coating - suitable for all heat sources (Cooking pots & Saucepan) Beka Pannenset Blackwell Frying pan cast iron / skillet Ø 20 cm – suitable for all heat sources – without non-stick coating Blackwell ["Koekenpan"] Spicy chicken teriyaki wok with cashew nuts foodies-pittige-kip-teriyaki-wok-met-cashewnoten Spicy Thai basil chicken wok foodies-pittige-thaise-basil-chicken-wok Japanese rice with teriyaki salmon and pickled cucumber foodies-japanse-rijst-met-teriyaki-zalm-en-ingelegde-komkommer Thai coconut rice with chicken and mango foodies-thaise-kokosrijst-met-kip-en-mango

Recipe

Sticky teriyaki rice with salmon

An Asian-inspired rice dish that tastes like you spent hours on it, but is on the table in under 40 minutes. Sticky teriyaki salmon on a bed of steaming rice: comfort food at its best.

Course	Main course
Kitchen	Asian
Servings	4 people

Preparation time

Preparation time	10 min
Total	30 min

Equipment

Rice cooker
Frying pan
Small saucepan
Paper towels
Spoon
Knife and cutting board
Deep bowls or plates

Ingredients

300 g japonica or sushi rice
360 ml water (for the rice cooker)
4 salmon fillets (about 150 g each), with skin
Salt and pepper to taste
1 tbsp sunflower oil
60 ml soy sauce
60 ml mirin
2 tbsp sake (or dry sherry)
1 tbsp granulated sugar
3 spring onions, thinly sliced
2 tsp sesame seeds
1 lime, in wedges

How to make sticky teriyaki rice with salmon?

Rinse the japonica or sushi rice under cold water until the water runs clear. Put the rice in the rice cooker with the correct amount of water (follow the 1:1.2 rice-to-water ratio) and turn the rice cooker on.
Meanwhile make the teriyaki sauce: combine the soy sauce, mirin, sake and sugar in a small saucepan. Heat over medium heat and stir until the sugar has dissolved. Let the sauce simmer for 3 to 4 minutes until it becomes slightly syrupy. Set aside.
Pat the salmon fillets dry with paper towels and season lightly with salt and pepper.
Heat a splash of sunflower oil in a frying pan over medium heat. Sear the salmon fillets for 3 minutes on the skin side, then turn them over and cook for another 2 minutes.
Pour the teriyaki sauce over the salmon in the pan and let the fish cook for another 1 to 2 minutes while spooning the sauce over it. The sauce will lightly caramelize and give the salmon a nice glaze.
Spoon the cooked rice into deep bowls or onto plates. Place the teriyaki salmon on top and pour the remaining sauce from the pan over it.
Garnish with thinly sliced spring onions, sesame seeds and optionally a few lime wedges. Serve immediately.

Cooking mode Prevents your screen from going to sleep

The rice cooker is really the unsung hero of this dish. While you cook the salmon and reduce the teriyaki sauce, the rice cooker looks after itself. No boiled-over pan, no burnt bottom. Just perfect rice, every time. That's cooking without fuss.

This dish also works great for meal prep. Cook a large batch of rice and store the rest in the fridge. The next day you'll have a new meal on the table in minutes. Swap the salmon for chicken, tofu or shrimp for a different flavor experience.

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