We love one-bowl meals that combine a variety of different colors, textures and flavors for maximum impact, and this Japanese-inspired bowl is no exception. Begin this meal with a bowl of miso soup, and finish it with green tea ice cream accompanied by sesame or almond cookies. Pour hot tea or cold beer at the table.
Teriyaki Salmon Bowl
- 1/2 cup (4 fl. oz./125 ml) sake
- 3 Tbs. sesame oil
- 1 Tbs. soy sauce
- 2 cucumbers, thinly shaved
- Canola oil for brushing
- 1 pineapple, peeled and cut into planks about 1 inch (2.5 cml) thick
- 2 zucchini, halved lengthwise
For the teriyaki sauce:
- 1/4 cup (2 fl. oz./60 ml) soy sauce
- 1/4 cup (2 fl. oz./60 ml) mirin
- 2 Tbs. sake
- 2 Tbs. firmly packed light brown sugar
- 1 1/2 lb. (750 g) salmon fillets, cut into 4 equal pieces
- 1 Tbs. canola oil
- Steamed sushi rice for serving
- 2 avocados, pitted, peeled, and thinly sliced
- Sesame seeds for garnish
- Soy sauce for drizzling
1. In a bowl, whisk together the sake, sesame oil and soy sauce. Add the cucumbers and toss to coat. Let stand for at least 15 minutes.
2. Heat a grill pan over medium-high heat and brush with canola oil. Working in batches, grill the pineapple and zucchini until crisp-tender and charred, about 3 minutes per side. Transfer to a cutting board and let cool slightly. Cut the pineapple into 1-inch (2.5-cm) cubes and the zucchini into 1/2-inch (12-mm) half-moons. Keep warm.
3. To make the teriyaki sauce, in a small saucepan over high heat, combine the soy sauce, mirin, sake and brown sugar and bring to a boil. Reduce the heat to medium and simmer until thickened, about 3 minutes.
4. Brush half of the teriyaki sauce over the salmon. In a large sauté pan over medium-high heat, warm the canola oil. Add the salmon and sear until cooked through, about 4 minutes per side. The flesh should be opaque and flaky and easily pierced with a paring knife. Remove from the heat and brush with the remaining teriyaki sauce.
5. Divide the rice among 4 bowls. Drain the cucumbers and distribute them evenly among the bowls. Top with the pineapple, zucchini, salmon and avocado. Garnish with sesame seeds. Drizzle with soy sauce and serve. Serves 4.
Find more fresh and satisfying recipes for meals that pack a lot of punch
in a single bowl in our One Bowl Meals, by Brigit Binns.