Whimsical Cookery is a site for adults who prefer to eat like children, or perhaps just need to cook for some children. This site contains an aversion to vegetables, a love of fried food and cupcakes, lazy shortcuts, some disturbing creations, and an ignorance of proper culinary practices...

Friday, 14 August 2015

Grilled Salmon Bento

My husband and I have been greedily trying Japanese food all over London, as we simply cannot get enough!  However, that is an expensive hobby, so at some point we had to start doing our best to reproduce some of the wonderful food we've tried at home.  The recipe for rice balls (below) makes a great vegetarian side dish or would be good for little (or picky!) fingers!

Grilled Teriyaki Salmon and Greens Salad
You will need:
1/4 cup mirin
1/4 cup sake (cheapest available seems to work fine!)
1/4 cup dark soy sauce
2 tablespoons sugar
1 Tbsp toasted sesame oil
400g (14oz) salmon
1/3 cup edamame
100g (3.5oz) fine green beans, blanched
100g (3.5oz) broccoli, blanched
1 cup sushi rice (uncooked)

Yield 2 servings

1. Prepare sushi rice by rinsing, soaking for half an hour, and then cook according to package instructions.  You may wish to season it with 1 Tbsp rice vinegar (or to taste).

2. Combine mirin and sake over a medium/low heat for 5 minutes.  Add soy sauce and sugar and stir until sugar dissolves.

3. Reduce to low heat and simmer for 15 minutes to allow the sauce to thicken.

4. While sauce thickens, oil a medium frying pan or skillet or prepare your grill.  If grilling, you may prefer to oil the the cuts of salmon directly.

5. Lightly sear the outside of the salmon and then coat in teriyaki sauce.

6. Cook salmon through, cooking times vary based on heat and size of cuts.  You should have a nice carlmelised teriyaki crust on the salmon.

7. Serve over a bed of sushi rice with greens.

8. I chilled these meals in the fridge, though you could serve heated.  

Veggie Rice Balls (Great for picky eaters!)
You will need:
1/4 cup shredded carrot
1/4 cup broccoli (omit stems)
1 Tbsp thinnly sliced spring onions
1 Tbsp rice vinegar
1 cup uncook sushi rice

Yield: 6 rice balls

1. Cook sushi rice according to package instructions.

2. Prepare the veg while the rice cooks.  In a food processor, add carrot, broccoli, and spring onions.  Add rice vinegar and pulse until you have a paste.

3. Once rice is cooked, fold in veggie paste using a rice paddle.  Work quickly and re-cover and allow steam to soften the veggie paste for a minute or two.

4. Allow rice to cool for a bit, then shape into balls.  This can be easily done by wetting your hands and shaping them by band.  Serve with teriyaki sauce