Salmon and Edamame Rice Soup

Instructions

1. 1

   Rinse the 100 g rice under cold water until it runs clear. In a medium pot, combine the rice with 700 ml water and 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until the rice is tender and the water is absorbed.

   ~15 min

   Why?
2. 2

   While step 1 cooks

   While the rice cooks, pat the 250 g salmon dry and cut it into 2 cm cubes. Season with 0.25 tsp black pepper. Slice the 2 spring onions thinly, separating the white and green parts.

   ~5 min

3. 3

   Heat 1 tbsp oil in a frying pan over medium-high heat. Sear the salmon cubes for 2 minutes per side, until browned but not fully cooked through. Remove and set aside.

   ~4 min

   Why? Technique
4. 4

   In the same pan, add the white parts of the spring onions and cook for 1 minute until fragrant. Add 60 ml teriyaki sauce and 200 ml water, scraping up any browned bits. Bring to a simmer.

   ~1 min

   Why? Technique
5. 5

   Add the 150 g edamame and the cooked rice to the pan. Simmer for 3 minutes, then return the salmon to the pan and cook for 2 minutes more, until the salmon is just cooked through and flakes easily.

   ~5 min

   Why? Chef's tip
6. 6

   Taste and adjust seasoning if needed. Ladle into bowls and top with the green parts of the spring onions and 1 tbsp sesame seeds.

   ~2 min