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Salmon Fillets (skin on) - 2 small fillet
Pandaroo Sushi Rice - .75 cup
Bok Choy - 1 medium bok choy
Asparagus - 1 bunch
Obento Rice Wine Vinegar - 1 tb
Coconut Sugar - 1 tb
Obento Cooking Sake - 2 tb
Soy Sauce - 2 tb
Obento Mirin Seasoning - 2 tb
Shallot - 2 shallot
Fresh Garlic - 2 clove (Finely chopped)
Coconut Oil - 1 tb
2733 KJ per serving - 30 mins - 2 servings
Rinse sushi rice in water and place into microwave container with 1¼ cups of water. Cook for approximately 8min or until or moisture is absorbed. Once the rice is cooked, heat the rice wine vinegar and sugar in a small dish for 30-45sec in the microwave until the sugar is dissolved and stir it through the rice - pop the rice back into the microwave for 1min to absorb any excess liquid.
While rice is cooking, heat non-stick frypan with 1tb coconut oil to med-high temperature and season salmon with salt and pepper.
In a separate saucepan, heat 1 cup water on high and place a steamer saucepan over top.
Once frypan is hot, place salmon skin side down and cook 4-5min then flip over cooking the second side.
In a separate saucepan, mix soy sauce, mirin seasoning, cooking sake and garlic and heat until boiling then reduce to a simmer for approximately 10min or until reduced by about a 1/3.
Trim the Bok Choy end off and bottom inch off the asparagus spears, rinse all then place in the steamer and steam for 6-8min (don't overcook).
Remove salmon once cooked from the heat, serve rice onto plates placing salmon fillet on top. Dish the green veges to the side of the rice and drizzle with the soy sauce mixture.
Finely chop the shallot and sprinkle overtop the meal.