Ingredients
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- 4 salmon filets, about 7 ounces each
- 4 cups white rice, cooked
Teriyaki Marinade
- 4 salmon filets, about 7 ounces each
- 4 cups white rice, cooked
- 1 cup light soy sauce
- 1 1/2 cups granulated sugar
- 3 tablespoons garlic, minced
- 3 tablespoons ginger, minced
- 1/2 cup green onions, sliced
- 1 lemon, juiced
- 1 limes, juiced
Japanese Citrus Ponzu
- 4 salmon filets, about 7 ounces each
- 4 cups white rice, cooked
- 1 cup light soy sauce
- 1 1/2 cups granulated sugar
- 3 tablespoons garlic, minced
- 3 tablespoons ginger, minced
- 1/2 cup green onions, sliced
- 1 lemon, juiced
- 1 limes, juiced
- 1/2 cup mirin
- 1/2 cup sake
- 1 Pinch dried red chile flakes
- 1 piece konbu (dried kelp), 3 in. x 3 in.
- 3/4 cup light soy sauce
- 1 tablespoon orange juice
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
Garnishes
- 4 salmon filets, about 7 ounces each
- 4 cups white rice, cooked
- 1 cup light soy sauce
- 1 1/2 cups granulated sugar
- 3 tablespoons garlic, minced
- 3 tablespoons ginger, minced
- 1/2 cup green onions, sliced
- 1 lemon, juiced
- 1 limes, juiced
- 1/2 cup mirin
- 1/2 cup sake
- 1 Pinch dried red chile flakes
- 1 piece konbu (dried kelp), 3 in. x 3 in.
- 3/4 cup light soy sauce
- 1 tablespoon orange juice
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
Preparation
Baking Directions:
Combine the teriyaki marinade ingredients in a large mixing bowl and marinate the salmon filets for 15 minutes.To prepare the ponzu sauce, combine the mirin, sake, chile flakes and konbu in a saucepan, and bring to a boil. Reduce for 5 minutes to burn off the alcohol. Allow to cool to room temperature. Whisk in the soy sauce and citrus juice. Set aside.Remove the salmon from the marinade and grill on barbeque over high heat for 1 minute per side for medium-rare.To serve, divide the rice between 4 serving plates. Sprinkle the rice with furikake. Place cooked salmon on top of the rice. Ladle 2 ounces of ponzu over fish. Garnish with pickled ginger, kaiware sprouts and shredded nori (Kizami)
