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How to make Teriyaki salmon on crisp cabbage salad with sushi rice

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1/4 cup (60ml) sake
  • 1/4 cup (60ml) dark soy sauce
  • 2 tablespoons mirin (rice wine)
  • 2 tablespoons caster sugar
  • 1 teaspoon finely grated ginger
  • 4 (about 200g each) salmon fillets
  • Toasted sesame seeds, to sprinkle
  • Steamed koshihikari rice, to serve

Cabbage salad

  • 2 tablespoons rice vinegar
  • 1 teaspoon caster sugar
  • 1/4 savoy cabbage, finely shredded
  • 1 carrot, peeled, cut into matchsticks
  • 2 green onions, trimmed, cut into matchsticks
  • 1 tablespoon pickled ginger, shredded

Method

  • Step 1 Combine the sake, soy sauce, mirin, sugar and ginger in a small saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat and set aside to cool slightly.
  • Step 2 Place salmon in a glass or ceramic dish. pour over half the teriyaki mixture and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
  • Step 3 To make the salad, combine vinegar and sugar in a bowl. Season with salt and white pepper. Combine cabbage, carrot, green onion and ginger in a large bowl. Drizzle with dressing and gently toss to coat.
  • Step 4 Preheat a grill on high. Line an oven tray with foil. Drain salmon and place on tray. Cook for 3 minutes. Turn and cook for a further 3 minutes for medium or until cooked to your liking.
  • Step 5 Place salad on serving plates. Top with salmon and drizzle with remaining teriyaki mixture. Sprinkle with sesame seeds. Serve immediately with steamed rice, if desired.