This teriyaki sablefish bowl with sushi rice, glazed carrots, and edamame will please kids of all ages. The sablefish is buttery, while the sushi rice and carrots provide contrast with tangy sweetness. And who doesn't love popping some edamame in their mouth? These familiar and bright flavors will be a hit with the whole family.
This dish features our very own Captain Stu's Teriyaki Sablefish recipe. We love this teriyaki sauce recipe, but we know you are busy, so neither us nor Stu will be disappointed if you want to take a shortcut and use pre-made teriyaki sauce!
- For the Sablefish:
- 4 (4-ounce) sablefish (black cod) fillets
- ½ cup soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon fresh grated ginger
- 4 garlic cloves, minced to a paste or grated
- ¼ cup mirin
- 1 teaspoon corn starch
- 1 teaspoon water
- 1 cup shelled edamame
- For the Sushi Rice:
- 2 cups sushi or arborio rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- For the Glazed Carrots:
- 1 pound carrots, sliced into coins
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 tablespoons olive oil
Preheat oven to 425°.
Make Teriyaki Sauce
Combine water and cornstarch in a small bowl to create a slurry. In a small saucepan over medium-low, combine soy sauce, brown sugar, ginger, garlic and mirin. Stir in cornstarch slurry and simmer until sauce is thick enough to coat the back of a spoon. Allow to cool.
Pour marinade over sablefish fillets in a large resealable bag for 30 minutes.
Make Sushi Rice
Rinse the rice in running cold water until the water runs clear.
Place rice in a medium saucepan with 2 cups of water and bring to a boil over high heat. Once it comes to a boil, reduce the heat and cook on low heat, covered, for 15 minutes. Remove the saucepan from heat and let sit for 10 minutes covered.
Combine the rice vinegar, sugar and salt in a small bowl and microwave for 30 seconds. Stir again until the sugar and salt are dissolved.
Place the rice in a large bowl and pour the vinegar mixture over. Mix the vinegar into the rice until completely incorporated.
In a large bowl, mix together soy sauce, honey, and olive oil. Add carrot coins and mix well.
Lay carrot coins out on a parchment paper-lined baking sheet. Roast carrots until cooked through and slightly caramelized, about 20 minutes.
Increase oven temperature to 450°. Place marinated sablefish fillets on a baking sheet flesh side up, and roast in the oven for about 7 minutes until almost cooked through. Switch the oven to broil, and broil for an additional 2-3 minutes until caramelized.
Pile sushi rice in serving bowls and top with sablefish fillets, glazed carrots, and edamame.