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Teriyaki Salmon Rice Bowls with Cucumber Ribbon Salad and Sushi Rice FREE Recipe

Teriyaki Salmon Rice Bowls with Cucumber Ribbon Salad and Sushi Rice FREE Recipe

Teriyaki Salmon Rice Bowls with Cucumber Ribbon Salad and Sushi Rice FREE Recipe
by Kristin Omdahl

My son LOVES fish, love all things related to sushi and Japanese food, and you and I both know these are not always budget friendly. Below, are the recipes to make sushi rice, teriyaki glazed salmon and ribbon cucumber salad. Eat them separately, or eat them together in a rice bowl style dish (like we do).
I prefer to buy wild caught salmon for the health benefits. Farm raised fish has so many problems, and I fear we don't even know half of what the problems will be with it eventually. I have heard so many awful things about what the fish are fed in the farms (from antibiotics, to chemicals to pink dye to corn!) So, whenever possible, I prefer to buy wild caught. The omega-3 fatty acids are amazing in wild caught salmon and SO GOOD for us. Not to mention it is a lean (and delicious) protein!
 

Sushi Rice:
1 cup sushi rice
1-1/4 cup water
1/2 cup seasoned rice wine vinegar

1. Rinse the rice in a colander.

2. Heat the rice and water over medium high heat until it begins to simmer.

3. Cover and reduce the heat to low. Cook for 15 minutes.

4. Add the rice wine vinegar and let cool completely. Set aside.

Teriyaki Glazed Salmon:
3 filets of wild caught salmon (best price I can find is at Costco, in frozen section)
1/2 cup store bought teriyaki sauce
1 tsp fresh grated ginger
1 clove garlic, minced
1 tsp honey
NOTE: I don't always make my sauces 100% from scratch. Sometimes it is way more cost effective to purchase a good sauce and "doctor it up" with fresh ingredients. I love to by a store bought teriyaki sauce and add fresh garlic, ginger and honey for an AMAZING zing!

1. Preheat oven to 350 degrees.

2. Mix all ingredients together in a bowl (except salmon).

3. Place salmon on an oven-proof dish and cover with the sauce.

4. Bake for 20 minutes in the oven, basting every 5 minutes. Set aside.

Ribboned Cucumber Salad:
1/2 english cucumber, sliced lengthwise with vegetable peeler
2 TBSP seasoned rice wine vinegar
1 tsp fresh grated ginger
1 clove garlic, minced
1 tsp sesame oil
1/2 lime, juiced
1 tsp black sesame seeds

1. Mix all ingredients together, except cucumber and sesame seeds.

2. Add cucumbers and toss to coat.

3. Sprinkle sesame seeds over the top.

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