Crispy Salmon Bento Bowl
Delicious, crispy and tender salmon is served on a bed of our NEW Limited Edition Japanese Teriyaki rice. The rainbow pickle makes this dish even tastier – and it looks great and colourful too!
Tildalicious tip: fry the salmon skin side down until mega crispy for a delicious, moreish texture.
- 0 - 30 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- 2 pouches Tilda Teriyaki Rice
- 4 salmon fillets
- 1 stick lemongrass
- Pinch of sugar
- 5 tbsp soy sauce
- 2 tbsp teriyaki sauce
- 3 inch knob of ginger
- 1/2 carrot
- 1/4 red cabbage
- 5 tbsp rice wine vinegar
- 6 radishes
- 2 spring onions
- Salt
- Pepper
- Oil
For the cucumber and radish pickle:
- 1/2 cucumber
- 6 radishes
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- Pinch of sugar
How to make Crispy Salmon Bento Bowl
-
Bash the lemongrass firmly with a knife handle or wooden spoon then finely chop it. Slice the cucumber and radish and put in a bowl. Finely slice the carrot, red cabbage and spring onions and place in a separate bowl.
-
Mix rice vinegar, sugar, soy sauce and two tbsp of oil in a bowl before dividing the mixture into two separate bowls. In the first bowl add teriyaki sauce.
-
In the second bowl add grated ginger and garlic. Marinate your salmon in this mixture and add a generous pinch of salt and pepper, then leave to sit.
-
Heat up the mixture in your second bowl (in which you added the teriyaki sauce) in a non-stick saucepan until it has thickened slightly and has become sticky.
-
In a small bowl, mix the sliced cucumber and radishes with 1 tsp of rice wine vinegar, a pinch of salt and sugar. Mix then set aside to pickle.
-
Heat oil in a non-stick frying pan on a medium to high heat. Add 2 salmon fillets skin side down and fry until each side is coloured and the skin is crispy. Then set aside while you repeat with the other two.
-
In the same pan, add Limited Edition Japanese Teriyaki rice and lemongrass. Fry until hot and slightly crispy. This should take a few minutes.
-
To assemble your bento bowl, add the rice at the bottom then place salmon on top with the pickles and sliced rainbow vegetables. Before serving add a drizzle of the sticky dressing.
