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Teriyaki salmon on crisp cabbage salad with sushi rice Recipes
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Recipe Name : Teriyaki salmon on crisp cabbage salad with sushi rice
Country : China
Rating :
Category : Home > Rice > All
Chef : Sarah Hobbs
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1/4 cup (60ml) sake
1/4 cup (60ml) dark soy sauce
2 tbs mirin (rice wine)
2 tbs caster sugar
1 tsp finely grated ginger
4 (about 200g each) salmon fillets
Toasted sesame seeds, to sprinkle
Steamed koshihikari rice, to serve
Cabbage salad
2 tbs rice vinegar
1 tsp caster sugar
1/4 savoy cabbage, finely shredded
1 carrot, peeled, cut into matchsticks
2 green onions, trimmed, cut into matchsticks
1 tbs pickled ginger, shredded

Combine the sake, soy sauce, mirin, sugar and ginger in a small saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat and set aside to cool slightly.

Place salmon in a glass or ceramic dish. pour over half the teriyaki mixture and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

To make the salad, combine vinegar and sugar in a bowl. Season with salt and white pepper. Combine cabbage, carrot, green onion and ginger in a large bowl. Drizzle with dressing and gently toss to coat.

Preheat a grill on high. Line an oven tray with foil. Drain salmon and place on tray. Cook for 3 minutes. Turn and cook for a further 3 minutes for medium or until cooked to your liking.

Place salad on serving plates. Top with salmon and drizzle with remaining teriyaki mixture. Sprinkle with sesame seeds. Serve immediately with steamed rice, if desired.