三文鱼照烧盖饭
Glazed salmon fillet over steamed rice with sweet soy teriyaki sauce, topped with edamame and sesame seeds.
日本
Fish
30分钟以內
营养 (每份)
680kcal热量
42g蛋白质
68g碳水
18g脂肪
4g纤维
920mg钠
食材
- 300g salmon fillet
- 200g short-grain sushi rice
- 60ml soy sauce
- 40ml mirin
- 20ml sake
- 10g sugar
- 1 clove garlic, minced
- 5g ginger, minced
- 120g frozen edamame
- 15g green onion, sliced
- 10g sesame seeds
- 5ml vegetable oil
步骤
- Cook sushi rice according to package directions, approximately 15 minutes.
- While rice cooks, combine soy sauce, mirin, sake, sugar, garlic, and ginger in a small saucepan.
- Heat the teriyaki sauce over medium heat until it simmers and thickens slightly.
- Cook edamame in boiling salted water until tender.
- Heat vegetable oil in a skillet over medium-high heat.
- Season salmon with salt and pepper, then sear skin-side down for 4 minutes.
- Flip salmon and pour teriyaki sauce over the fillet.
- Cook for another 3-4 minutes, basting with sauce, until salmon is cooked through.
- Divide cooked rice between two bowls.
- Top each bowl with one salmon fillet and teriyaki sauce.
- Arrange edamame on the side of each bowl.
- Garnish with green onion and sesame seeds.
