Ingredients
Method
- 2+ hours before cooking, add mirin to a small saucepan and bring to a boil, once boiling boil 20-30 seconds to burn off the alcohol. Turn heat off and add in all other marinade ingredients to pan, stir until evenly combined and remove from warm burner, allow a few minutes to cool and add to a bag (or tight seal container). Add in cubed salmon and toss to combine. Refrigerate until ready to cook.1/4 cup mirin, 1 + 1 tbsp + tsp white miso paste, 1 tbsp chili crunch oil, 1 tsp sesame oil, 1/2 tsp fish sauce, 250 g salmon filet, cubed into 1 inch cubes
- Preheat oven to 400℉ or 200℃.
- Add sesame oil for rice to a medium sauce pan over medium heat, allow to heat up a couple minutes. Add in shallot and cook a few minutes until softening. Add in ginger and garlic and cook 30 seconds more until fragrant. Add in rice vinegar and dry basmati rice and turn heat up to high. Cook a couple minutes stirring regularly to evenly toast the basmati. Add 1.75 cups water + pinch of salt and bring to a boil. As soon as boiling cover and reduce heat to low (setting 2 on electric stove) and set timer for 20 minutes. If rice finishes before broccoli and salmon, just turn burner off and leave covered and warm. Water should be fully absorbed and rice fluffy.1 tsp sesame oil, 1 shallot, finely diced, 2 cloves garlic, finely diced, 1 tbsp fresh ginger, shaved/minced, 1 tbsp rice vinegar, 1 cup basmati, uncooked, 1 pinch sea salt, 1.75 cups water
- As soon as rice is covered and on low heat add broccoli florets to an oven safe dish (preferably lined with parment paper, foil or a silicone baking sheet) and toss with olive oil, salt & pepper. Allow broccoli to roast for duration of rice cooking, maybe a few minutes longer. Cook until broccoli starts to get a slight crisp to it.400 g broccoli, chopped into florets, 1 tbsp olive oil, s&p to taste
- When rice and broccoli have about 10 minutes left, heat a skillet (non stick if you have it) to medium high heat, let it get hot for a few minutes before adding salmon. Pour salmon and all marinade into hot pan ( there will possibly be a little oil splatter for the first few seconds so just be mindful ). Rotate salmon gently to sear atleast a coupel sides of each cube for about 2 total minutes. Cover pan and let salmon keep cooking another 3 minutes. Turn heat off and allow about another 30 seconds of cooking and for oil to cool before you take the lid off. Remove salmon skin (if didn't pre marinating) IF you don't want to eat it -- I find that in a bowl like this I don't even notice the skin and it is absolutely safe and healthy to eat. It's up to you!
- Assemble bowls by diving rice into two bowls, top with broccoli and salmon as pictured - pour remaining sauce from salmon pan over the bowls. Drizzle kewpie mayo or spicy mayo and black sesame seeds, if desired, before serving.drizzle of Kewpie mayo or spicy mayo, black sesame seeds
Nutrition
Calories: 690kcal
Notes
You can find mirin in the asian section of your grocery store with rice vinegars - if you can't find it you can order online or substitute with sake.
If you want the salmon skin removed you can do so before cooking with a sharp knife, but I find it easier to remove after searing. You can also leave it on as I do for this recipe.
I recommend using only japanese mayo (kewpie) or spicy mayo if you are adding as regular "american style" mayo will not taste quite the same.
Calories are per bowl, without optional toppings.
Tried this recipe?Let us know how it was!