Seared Salmon and Edamame Rice Bowl with Homemade Ponzu
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Ingredients
- 500 g salmon fillets, skinless
- 150 g edamame beans (frozen)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 lemon, juiced
- 1 tbsp vegetable oil
- 300 g sushi rice
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 616 kcal
- Protein
- 36.3 g
- Carbohydrate
- 62.3 g
- of which sugars
- 1.8 g
- Fat
- 22.7 g
- of which saturates
- 4.4 g
- Fibre
- 4.5 g
- Salt
- 2.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Mix the soy sauce, rice vinegar and lemon juice in a small jug to make a ponzu-style dressing.
- 3
Cook the edamame beans in boiling water for 3 minutes, then drain.
- 4
Season the salmon. Heat the vegetable oil in a frying pan over a medium-high heat and cook the salmon for 3-4 minutes each side until it flakes easily and is opaque all the way through.
- 5
Flake the salmon into large chunks.
- 6
Divide the rice between four bowls, top with the salmon and edamame, spoon over the ponzu dressing and scatter with the spring onions.
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