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Recipe
Teriyaki Salmon Rice Crunch Bowl
Serves
25 servings
Total Time
120 minutes | + Chilling and pickling time
Prep Time
75 minutes
Cook Time
45 minutes
About
A contemporary Blue Foods bowl featuring hard-seared salmon glazed in Kikkoman 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce, served over crispy sesame rice with edamame, furikake cucumbers, and pickled lotus root. Inspired by sustainable aquatic food systems, this nutrient-dense bowl balances caramelized seafood, bright pickles, and sea vegetable umami for modern campus dining.
Recipe created in partnership with Chef Matthew Ward.
Ingredients
Teriyaki Salmon Cubes
6 pounds 4 ounces skinless salmon fillets, cut into 1-inch cubes
3 cups Kikkoman 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce, for marinade
¼ cup Kikkoman Non-GMO Gluten-Free Sesame Oil
¼ cup fresh ginger, minced or grated
2 tablespoons fresh garlic, minced
Neutral oil, as needed for searing
1½ cups Kikkoman 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce, for glazing and finishing
Crispy Sesame Rice
3 pounds sushi rice or short-grain white rice, raw
Water, as needed for cooking rice
¾ cup Kikkoman Rice Vinegar
⅓ cup Kikkoman Non-GMO Gluten-Free Sesame Oil
¼ cup granulated sugar
2 tablespoons kosher salt
Neutral oil, as needed for crisping rice
Nori-Sesame Furikake
10 sheets nori, toasted and finely crushed
1 cup toasted white sesame seeds
½ cup toasted black sesame seeds
1½ cups gluten-free crispy rice cereal or puffed rice
2 tablespoons granulated sugar
1 tablespoon kosher salt Crushed red pepper or gluten-free togarashi-style seasoning, optional, to taste
Furikake Cucumbers
3 pounds English cucumbers, sliced into half-moons
½ cup Kikkoman Rice Vinegar
¼ cup Kikkoman Non-GMO Gluten-Free Sesame Oil
2 tablespoons granulated sugar
1 tablespoon kosher salt
Nori-Sesame Furikake, as needed
Pickled Lotus Root and Pickled Carrot Ribbons
1½ pounds lotus root, peeled and thinly sliced
2 pounds carrots, peeled into wide ribbons
3 cups Kikkoman Rice Vinegar
2 cups water
1 cup granulated sugar
2 tablespoons kosher salt
¼ cup fresh ginger, thinly sliced
Bowl Assembly
Crispy Sesame Rice
Teriyaki Salmon Cubes
3 pounds shelled edamame, cooked
Furikake Cucumbers
Pickled lotus root, 2 to 3 slices per bowl
Pickled carrot ribbons, about 1 ounce per bowl
2 pounds prepared Fukujinzuke, drained
1 pound red cabbage, thinly shaved, optional garnish
2 cups scallions, thinly sliced
Additional warm Kikkoman 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce, as needed for finishing
Directions
- Prepare the crispy sesame rice:
- Rinse rice until the water runs mostly clear. Cook according to rice type and equipment instructions.
- While warm, fold in Kikkoman Rice Vinegar, Kikkoman Non-GMO Gluten-Free Sesame Oil, sugar, and kosher salt.
- Spread the seasoned rice onto parchment-lined sheet pans and press into an even layer, approximately ½-inch thick. Chill until fully set, preferably overnight.
- Cut or break the chilled rice into bite-sized pieces. Sear on a flat top, in a sauté pan, or in a hot oven with neutral oil until golden and crisp on the exterior while still tender inside. Hold warm and uncovered for service.
- Make the Nori-Sesame Furikake: In a bowl, combine crushed nori, white sesame seeds, black sesame seeds, crispy rice cereal or puffed rice, sugar, salt, and optional chili seasoning. Mix well and store dry in an airtight container until ready to use.
- Prepare the pickled lotus root and carrot ribbons: In a saucepan, combine Kikkoman Rice Vinegar, water, sugar, salt, and ginger. Bring to a simmer and stir until sugar and salt dissolve.
- Blanch lotus root slices briefly until just tender-crisp, then transfer to a nonreactive container. Pour enough warm pickling liquid over the lotus root to cover.
- Place carrot ribbons in a separate nonreactive container and cover with remaining pickling liquid. Refrigerate lotus root and carrot ribbons for at least 1 hour or overnight. Drain well before service.
- Prepare the furikake cucumbers:
- In a bowl, whisk together Kikkoman Rice Vinegar, Kikkoman Non-GMO Gluten-Free Sesame Oil, sugar, and salt.
- Toss sliced cucumbers lightly with the dressing. Just before service, finish cucumbers with the Nori-Sesame Furikake.
- Keep the furikake concentrated on the cucumbers so the component carries the bowl’s nori-sesame flavor profile.
- Marinate the salmon:
- In a large nonreactive container, combine Kikkoman 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce, Kikkoman Non-GMO Gluten-Free Sesame Oil, ginger, and garlic.
- Add salmon cubes and toss gently to coat. Cover and refrigerate for 15 to 25 minutes.
- Cook the salmon:
- Drain salmon well before cooking. Heat a flat top or large sauté pan over high heat with neutral oil.
- Sear salmon cubes hard on multiple sides until caramelized and just cooked through.
- During the final stage of cooking, add fresh Kikkoman 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce and toss gently to glaze. Hold hot for service according to food safety standards.
- Assemble each bowl:
- Place 4 to 5 ounces crispy sesame rice in a wide serving bowl, keeping some of the crispy rice visible.
- Top with 4 ounces hard-seared teriyaki salmon cubes.
- Arrange edamame, furikake cucumbers, pickled carrot ribbons, Fukujinzuke, and optional shaved red cabbage around the salmon. Place pickled lotus root prominently near the center of the bowl as a visual garnish.
- Finish with sliced scallions and a light drizzle of warm Kikkoman 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce, if desired.
Serving Suggestion
Serve in a wide, shallow bowl with the glazed salmon, crisp furikake cucumbers, and pickled lotus root positioned over crispy sesame rice. Ideal for composed entrées, premium campus dining, or LTO menu features focused on Blue Foods and bold, texture-driven flavors.
