Teriyaki-Sambal Salmon Donburi
with Garlic Rice, Pea Pods and Pickled Carrot
- Fish
- Soya
- Sesame
- Soya
- May contain traces of allergens
- Pecan Nuts
- Almonds
- Walnuts
- Peanut
- Pistachio nuts
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
- Cashew nuts
- Nuts
Donburi, meaning literally "bowl", is a Japanese dish typically consisting of meat and vegetables served over rice. We're topping it with teriyaki-sambal glazed salmon for sweet, savoury and spicy flavour, a pickled carrot ribbon salad and crunchy stir-fried pea pods.
Ingredients
2 unit(s)
Garlic Clove
150 grams
Jasmine Rice
200 grams
Salmon Fillets
(Contains: Fish)
1 sachet(s)
Chinese Five Spice
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
80 grams
Young Pea Pods
75 grams
Teriyaki Sauce
(Contains: Soya May contain traces of: Soya)
15 grams
Sambal Paste
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Pecan Nuts, Almonds, Walnuts, Peanut, Pistachio nuts, Brazil nuts, Hazelnuts, Macadamia Nuts, Cashew nuts, Nuts)
Not included in your delivery
10 grams
Butter
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Pickle
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Pop a medium saucepan (with a tight-fitting lid) on medium-high heat. Melt in the butter (see pantry for amount).
When hot, add the garlic and stir-fry for 1 min. Stir in the rice and cook until coated, 1 min. Add ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. Sprinkle over the Chinese Five Spice.
When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
In the meantime, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Pop the carrot ribbons into a medium bowl with the rice vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt. Mix together and set aside to pickle.
Slice the young pea pods in half lengthways.
When the salmon has 5 mins left, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pea pods and stir-fry until tender, 2-3 mins. Season with salt and pepper, then transfer to a small bowl and cover to keep warm.
Pop the (now empty) pan back on medium heat (no need to clean).
Pour in the teriyaki sauce, sambal and water for the sauce (see pantry for amount). Simmer until slightly thickened, 1 min, then remove from the heat.
When everything's ready, fluff up the rice with a fork and share between your bowls.
Top the rice with the salmon fillets, pickled carrot and pea pods in separate sections, then spoon the teriyaki-sambal sauce over the salmon.
Sprinkle over the sesame seeds to finish.
