Rice Bowl with Salmon Yakitori Skewers

Ingredients

• 250 g ORYZA (sushi rice)
• 5 g ginger (1 small piece)
• 0.5 small garlic clove
• 2 Pak Choi
• 400 g Salmon fillet
• 0.5 bunch cilantro (10 g)
• 5 tbsp sesame oil
• 10 tbsp soy sauce
• 1 tbsp Rice vinegar
• 2 tbsp honey
• Salt
• Pepper
• 1 tbsp sesame seeds (15 g; white and black)

Instructions

1. 1.

   Pour 0.7 l water and ORYZA sushi rice into a pot, bring to a boil while stirring occasionally.

2. 2.

   Let the rice simmer uncovered for 2 minutes. Then cover and cook on very low heat for about 15 minutes until all water is absorbed. Remove from heat, place a kitchen towel between pot and lid, and let the rice steam for 10 minutes.

3. 3.

   Meanwhile, peel and finely chop ginger and garlic for the sauce. Wash, trim, and quarter pak choi, cutting into eighths if needed. Rinse salmon fillet, pat dry, and cut into large cubes. Wash cilantro, shake dry, and pluck leaves.

4. 4.

   Add ginger and garlic to a pot with 1 tbsp oil and sauté over medium heat for 2 minutes. Deglaze with soy sauce, rice vinegar, and honey, then simmer for about 5 minutes until reduced. Remove from heat.

5. 5.

   Thread salmon cubes onto metal skewers and brush with the sauce. Heat remaining sesame oil in a large pan. Sauté the salmon skewers over medium heat on all sides for 4–5 minutes. Remove skewers, add pak choi to the pan, and cook all sides for 5 minutes. Season with salt and pepper.

6. 6.

   Distribute rice into four bowls. Arrange salmon skewers and pak choi over the rice, garnish with cilantro and sesame seeds.