Off-cuts or already diced Salmon are cheaper than good-looking fillets, and they are perfectly suitable for this dish. Using ready-to-use Baby Spinach, I don’t need to wash or cut anything, and this ‘Teriyaki Salmon Rice Bowl’ can be made in 5 minutes. Another super easy meal.
150g Salmon *cut into bite-size pieces, I used Off-cuts
1 pinch Salt
1/2 teaspoon Oil
1 tablespoon Mirin
1 tablespoon Soy Sauce
1/2 to 1 teaspoon Sugar
1 to 2 handfuls Baby Spinach *OR other Green vegetables, e.g. Bok Choy
1 serving Freshly Cooked Rice
Toasted Sesame Seeds
- Combine Mirin, Soy Sauce and Sugar in a small bowl.
- Remove bones from Salmon and cut into bite-size pieces. I usually use skinless off-cuts. Lightly season with Salt.
- Heat a small amount of Oil in a frying pan over medium heat, and cook Salmon. When Salmon is cooked, pour the sauce over and keep cooking until the sauce thickens. Add Baby Spinach and stir to combine.
- Half fill a bowl with Freshly Cooked Rice, place Spinach and Salmon, and sprinkle with some Toasted Sesame Seeds. *Note: You may wish to add Spring Onion as well.