A Japanese Culinary Delight: Salmon Teriyaki Bowls
Who can resist diving into teriyaki salmon rice Bowls, especially when echoing the elegance of Japanese classics like Unagi Don? This succulent salmon, draped in a rich, glossy sauce, isn’t just tantalizing but also a breeze to whip up in your own kitchen.
Effortlessly Gourmet on a Budget
You remember that feeling, right? The satisfaction of savoring a mouthful of salmon teriyaki from your favorite Japanese eatery. Now, imagine recreating that divine taste, not once, but regularly, without burning a hole in your pocket!
Choosing the Perfect Salmon Cut
Let’s talk salmon. Freshness is key, but there’s more to it. Opt for filets rich in fat streaks, particularly near the belly, as they promise an explosion of flavor. Kindly ask your fishmonger to avoid the tail piece and lean more towards these fatty portions.
Asian markets occasionally showcase salmon belly cuts at attractive prices. These bits are incredibly flavorful. When I grab them, I prefer a quick pan-sear, sidestepping the oven since they cook in a jiffy. Coated with teriyaki sauce, the outcome is sheer perfection. Whether you’re team salmon belly or team filet, this teriyaki bowl is a must-try!
Teriyaki Sauce Magic:
- 1 slice fresh ginger (smashed)
- 1/3 cup low sodium soy sauce
- ¼ cup mirin
- ¼ cup sake or rice wine
- 3 tablespoons honey
- 1 teaspoon cornstarch (paired with 1 teaspoon water for a smooth blend)
- 4 salmon filets (4 to 6 ounces each, skin intact)
- 1/8 teaspoon salt
- Freshly ground black pepper (to taste)
- 1/8 teaspoon garlic essence
- Optional wasabi kick
- 1 teaspoon vegetable elixir
- 6 cups fluffy Japanese short grain rice
- Crispy toasted sesame sprinkles
- Charred seaweed sheets
Crafting Your Bowl
- Initiate the magic by blending all teriyaki sauce elements, excluding the cornstarch mixture, in a cozy saucepan. While that’s set aside, give your salmon the attention it deserves. A quick tip – employ a serrated blade to gently eliminate any lingering scales. Subsequently, clean and dab the salmon until it’s arid.
- Season the salmon with salt, pepper, and garlic essence. If you’re feeling adventurous, smear a smidgen of wasabi onto each salmon segment.
- Elevate your oven’s temperature to a fiery 400 degrees F. Get that saucepan and gently simmer the sauce concoction. Introduce the cornstarch mixture and let it mingle for about 5 minutes until it dons a rich texture.
- Anoint your chosen oven-friendly pan with oil and set it over medium intensity. Lay the salmon down, skin first, and gently glaze it with your teriyaki potion. Caution: Ensure no spillage occurs as it might lead to a charred aftertaste.
- Delicately brush another layer of teriyaki onto the salmon, ensuring no drips, and usher it into the oven’s embrace. At intervals of 3 minutes, lovingly coat the salmon with more sauce. Use your knife’s edge to inspect the salmon’s heart, ensuring it’s cooked to perfection, pulling it out early if necessary to retain its tender core.
- Following an 8-minute culinary ballet in the oven, let your salmon emerge triumphantly. For those who sway towards a medium-rare tang, you might want to shave off 2-3 minutes from the oven time.
- Plate your salmon atop a bed of rice, drizzled generously with the teriyaki elixir. Garnish with sesame and seaweed for that final touch of love. Dive in immediately, with teriyaki and wasabi by your side, and let your taste buds rejoice!