Teriyaki seafood gumbo with okra and rice | Kikkoman

Ingredients

• 200 g butter
• 100 g wheat flour, type 405
• 200 g green pepper, diced
• 200 g onions, diced
• 200 g celery, diced
• Oil for frying
• 5 g ground cumin
• 5 g ground pepper
• 5 g garlic powder
• 5 g hot paprika powder
• 1 litre fish stock
• 200 ml Kikkoman Teriyaki Marinade
• 600 g skinless salmon fillet
• 400 g scallops, without the shells
• 500 g prawns, peeled
• 50 ml lime juice
• 300 g rice
• Salt
• 400 g okra, in thin rings
• 50 g spring onions, in thin rings