“Delectable Japanese Lunch: Grilled Salmon Teriyaki with Sushi Rice and Pickled Radish”
Discover this mouthwatering and easy-to-make Japanese lunch recipe that combines delicious grilled salmon teriyaki with sushi rice and tangy pickled daikon radish for a well-rounded, flavorful meal perfect for any standard diet.
Allergens
Fish (Salmon)
Ingredients
- 2 salmon fillets (6 oz each)
- 1/2 cup teriyaki sauce
- 2 cups sushi rice, cooked
- 1 large daikon radish, thinly sliced
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- In a saucepan, combine the teriyaki sauce with the salmon fillets and cook over medium heat for 5 minutes on each side. Then, grill or broil the salmon for an additional 5 minutes or until it's cooked to your desired level of doneness. Set aside. In a separate bowl, mix together the rice vinegar, sugar, and salt. Pour this mixture over the sliced daikon radish and let it marinate for at least 30 minutes before serving. To assemble the dish, place a portion of sushi rice on each plate, followed by a salmon fillet on top. Serve the pickled daikon radish on the side.
Chef’s Insight
Using high-quality teriyaki sauce can significantly enhance the flavor of this dish.
Notes
Ensure the salmon is cooked to your preferred level of doneness.