Salmon & green tea rice bowl

taste.com.au - - THIS MONTH - Serves 4| prep & cook­ing 25 mins

275g (1 14⁄ cups) sushi rice, rinsed 310ml (1 14⁄ cups) wa­ter 3 tsp finely grated fresh ginger 1 tbs sushi sea­son­ing 3 green shal­lots, thinly sliced di­ag­o­nally 1 tbs Lee Kum Kee Gluten Free Soy Sauce, plus ex­tra, to serve 1 tsp wasabi paste 1 tsp se­same oil, plus ex­tra, to driz­zle 600g skin­less salmon fil­lets 2 green tea bags 600ml boil­ing wa­ter 12⁄ sheet nori, thinly sliced 2 tsp se­same seeds, toasted Steamed greens, to serve 1 Place the rice, wa­ter and ginger in a saucepan over medium heat. Bring to the boil. Cook, cov­ered, for 7-8 min­utes or un­til just ten­der. Stand, cov­ered, for 10 min­utes. Stir in the sushi sea­son­ing and three-quar­ters of the shal­lot. 2 Mean­while, com­bine the soy sauce, wasabi and half the se­same oil in a bowl. Add salmon. Turn to coat. Heat re­main­ing oil in a non-stick fry­ing pan over medium-low heat. Cook salmon, turn­ing, for 6 min­utes for medium or un­til cooked to your lik­ing. Trans­fer to a plate. Set aside to rest for 2 min­utes. 3 Mean­while, place green tea bags in a heat­proof jug. Pour over boil­ing wa­ter. Set aside for 2 min­utes to al­low flavours to de­velop. Dis­card tea bags. 4 Di­vide rice among bowls. Coarsely flake salmon and di­vide among bowls, then sprin­kle with nori, se­same seeds and re­main­ing shal­lot. Di­vide tea among bowls. Serve with greens and a driz­zle of ex­tra soy sauce and se­same oil. PER SERVE 39g pro­tein 23g fat (5g sat­u­rated fat) 58g carb 3g di­etary fi­bre 603 cals (2521kj)

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