Bowls de salmón teriyaki con piel crujiente

Ingredientes

• 1/3 cup low-sodium soy sauce
• 1/4 cup mirin
• 2 tablespoons packed brown sugar
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon avocado or grapeseed oil
• 2 cups cooked sushi rice
• 1 avocado, sliced
• 1/2 cucumber, sliced
• 1/2 cup edamame, shelled
• 1 tablespoon sesame seeds
• 2 green onions, sliced
• Salt and pepper to taste

Preparación

1. 1

   Start the rice according to package directions.

2. 2

   In a small saucepan, combine soy sauce, mirin, brown sugar, grated ginger, and minced garlic. Whisk over medium heat until sugar dissolves. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened. Remove from heat and set aside.

3. 3

   Pat salmon fillets completely dry with paper towels. Season the flesh side lightly with salt and pepper. Do not season the skin. Score the skin in a few shallow slits to prevent curling.

4. 4

   Heat oil in a non-stick skillet over medium-high heat until shimmering. Place salmon skin-side down, pressing gently with a spatula for 10 seconds. Cook undisturbed for 4-5 minutes until skin is deep golden brown and crispy.

5. 5

   Flip salmon and cook for 2 more minutes. Pour the teriyaki glaze into the pan around the salmon. Let bubble and reduce for 1 minute, spooning glaze over the fillets. Salmon should be just cooked through and flaking easily.

6. 6

   Divide cooked rice between two bowls. Place a salmon fillet on top of each. Arrange avocado, cucumber, and edamame around the salmon. Drizzle remaining glaze from the pan over everything. Sprinkle with sesame seeds and green onions.