Time: 40 min.
Complexity: easily
Servings: 16

This recipe features two small but crucial ingredients that make these salad bowls amazing: pickled ginger and shredded nori. The tart ginger and briny seaweed perfectly complement the savory-sweet flavor of teriyaki salmon. If you're not a fan of fish, substitute thinly sliced ​​beef steak or chicken breast. Little Gem lettuce works best for this recipe. If you can't find it, use Bibb lettuce.

Ingredients:

• 0.5 cup sushi rice
• 1.5 tsp. rice vinegar
• 0.5 tsp sugar
• 1 tbsp. vegetable oil
• 350 g salmon, cut into 14-16 strips
• 0.5 cup teriyaki sauce
• 14-16 firm lettuce leaves
• 1/4 cup pickled ginger
• 2 green peppercorns, thinly sliced
• 1 small sheet of nori, cut into strips

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, rice, leaf lettuce, pickled ginger, nori

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Preparation:

Step 1
• Cook the rice according to the package directions. In a small bowl, mix the vinegar and sugar until the sugar dissolves, then stir into the rice. Let the rice cool to room temperature.
Step 2
• Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the salmon in a single layer and cook until golden brown, 2-3 minutes. Flip and add the teriyaki sauce; cook, basting the salmon with the sauce, until cooked through, about 3 minutes more.
Step 3
• Spread the rice over lettuce leaves. Top with a piece of salmon, a little sauce, pickled ginger, green onions, and nori.

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