I think I could drink the teriyaki sauce straight!!
MEDIUM | 15 MINS PREP | 35 MINS COOK | SERVES 2-4
Teriyaki sauce and a protein would have to be one of the more popular asian inspired combos in the Western world.
Whether you order fish, chicken, or beef, teriyaki sauce is a popular addition to a bucket load of food items in Japanese cuisine. The word teriyaki pertain to a method of cooking and combines the words “teri,” meaning luster, and "yaki" meaning grilled.
According to the Kikkoman company, the syrupy sweet teriyaki we bloody adore originated in Hawaii, when Japanese immigrants mixed local ingredients such as pineapple juice and brown sugar that was used as a marinade.
3 tbsp teriyaki marinade
3 tbsp hoisin
12 tbsp soy sauce
1 tbsp white vinegar
1 tbsp sesame oil or lobster oil
1/3 cup brown sugar
2 tsp fresh ginger (minced)
- 2 large cloves garlic (crushed)
1 cup of rice
sliced spring onion for garnish
2 tsp toasted sesame seeds for garnish
2-4 medium size pieces of salmon
Mix sauce ingredients until sugar dissolves.
Pour approx 1/4 sauce mixture into a zip lock bag, add salmon and marinate for one hour.
Place remaining sauce into a pot and on low heat reduce by 1/4 until slightly thicker in viscosity.
Cook your rice until white and fluffy, then place into cake sponge moulds or spread evenly onto a baking tray
Place into freezer until firm
With your rice rectangles, place into deep fryer until they crisp up and take on a golden hue. Place to the side once fried
Cook salmon on a well lubricated baking tray at 200C until the internal temp reaches 132F/56C. The salmon should be moist and flake away when you run a fork through it.
Start plating with rice first, a drizzle of reduced teriyaki sauce, salmon, garnish with sesame seeds and spring onion, then finally a good lashing of the teriyaki sauce.
Top Tips For Young Players:
- Don't make crispy rice thicker than 2cm.
- Add the sauce to chicken!!
If you have any questions, tips or tricks on the recipe we would love for you to leave a comment below.