Home Recipes Crispy Salmon Bento Bowl

Crispy Salmon Bento Bowl

  • 0 - 30 Minutes
  • Easy
  • Serves 4

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.

Ingredients

Method

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. In the same pan, add Limited Edition Japanese Teriyaki rice and lemongrass. Fry until hot and slightly crispy. This should take a few minutes.
  8. 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.