Kotori Salmon teryaki

INGREDIENTS

1 rice measuring cups short grain rice

75 g salmon fillets

1 spring onions sliced very finely, divided

1 clove garlic minced

1 tsp ginger (around 3-4mm thick), minced

1 tbsp honey or brown sugar

1 tbsp mirin

1 tbsp lime juice

1 tbsp soy sauce

pinches salt and black pepper

½ tsp sesame seeds to garnish

2 tbsp each of carrot, sweetcorn, bell pepper, onion - finely sliced or diced.

HOW TO MAKE

To make the marinade combine spring onions, garlic, ginger, honey/sugar, lime juice, soy sauce, a pinch of salt and pepper into a bowl. Taste to

see if the balance is right.

Add the rice to the Kotori inner bowl and add the marinade to the rice then mix. Fill with water to the SHORT GRAIN level 1 water line on the bowl.

Add the vegetables along with the salmon

Once cooked, remove the salmon carefully, mix the rice, adjust the seasoning and garnish with sesame seeds, spring onions.

Add the salmon back on top.

OPTION USING STEAMING TRAY / BOWL

Alternatively, you can cook the rice inside the inner bowl and add the salmon in the marinade to the steaming bowl with vegetables around the outside of the steaming tray.

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Kotori Salmon teryaki