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Teriyaki Salmon Sushi Rice Bowls

Salmon with a sweet & sticky teriyaki glaze. Serve in a bowl of cooked sushi rice for a no-fuss variation on classic Japanese sushi flavours.

Prep: 15 mins
Cook: 30 mins
Serves: 4
    • 40g unsalted butter
    • 1 clove garlic, finely chopped
    • 10g red chilli flakes
    • 10g fresh lime juice
    • 30g Blue Dragon Sweet Teriyaki Sauce
    • 10g cornstarch (optional)
    • 4 salmon fillets (4 ounces each), skin removed
    • 200g baby spinach
    • 20g black sesame seeds
    • 300g Blue Dragon Sushi Rice, or short grain rice as a subsitute, prepared as per on pack instructions
    1. In a small saucepan, melt butter over medium heat.
    2. Sauté garlic and pepper flakes until garlic is lightly golden, 1 minute. Add the Teriyaki sauce, and lime juice cook until bubbling, 3 minutes.
    3. In a bowl, combine cornstarch and 1 teaspoon of water and stir into garlic glaze. Cook until slightly thick, 1 minute.
    4. Arrange fillets on a foil-lined baking sheet. Spread 1 teaspoon glaze over each fillet. Roast until just cooked through, 8-10 minutes.
    5. In a medium skillet, warm oil over medium heat. Add 1 package spinach, sauté until just wilted. Remove from pan and set aside.
    6. Divide rice among 4 bowls, top each with 1/4 spinach and 1 salmon fillet, broken into large pieces.
    7. Drizzle with remaining sauce and sprinkle each with 1/2 teaspoon sesame seeds.

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