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Le Chaudron recipe
Bowl saumon teriyaki riz
Teriyaki salmon rice bowl
⏱ 25 minServes 2Easy400 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)salmon
100 g (3½ oz)rice
100 g (3½ oz)broccoli
1carrot
3 tbspsoy sauce
1 tbspmirin
1 tsphoney
1cm / ½ in ginger, grated
1 tspsesame oil
2scallions
- 200 g (7 oz) salmon
- 100 g (3½ oz) rice
- 100 g (3½ oz) broccoli
- 1 carrot
- 3 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp honey
- 1 cm / ½ in ginger, grated
- 1 tsp sesame oil
- 2 scallions
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the Japanese rice 3 times until the water runs clear, then cook in 1.2 times its volume of water for 12 minutes.
- Make the teriyaki sauce: mix the soy sauce, mirin, honey and grated ginger.
- Cut the broccoli into florets and steam for 5 minutes until tender-crisp.
- Cut the carrot into fine matchsticks or rounds.
- Cook the salmon in a nonstick skillet over medium heat for 4 minutes per side, skin side first.
- During the last minute, pour the teriyaki sauce over the salmon to glaze it.
- Fluff the rice with a wet spatula and divide between 2 large bowls.
- Arrange the salmon, broccoli and carrot in sections. Drizzle with sesame oil and sprinkle with sliced scallions.
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