Salmon teriyaki with rice
Teriyaki is all about shine and control: salmon cooked until juicy, then briefly glazed in a sweet-and-salty sauce.
Instructions
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Wash and soak the rice ⏱ 30 min
Rinse the rice in several changes of water, until the water runs almost clear. Cover it with cold water and let it soak, then drain it well.
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Cook the rice ⏱ 12 min
Put the rice with 360 ml water in a saucepan. Bring to a boil, cover and cook over low heat, without lifting the lid.
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Let the rice rest ⏱ 10 min
Turn off the heat and leave the rice covered. The residual steam finishes cooking and evens out the texture. Fluff it gently at the end.
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Mix the sauce
Combine the soy sauce, mirin, sugar and ginger. Stir until the sugar dissolves.
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Cook the salmon
Thaw the salmon in the fridge ahead of time, about 24 hours, and pat it dry well. Heat the oil in a pan and cook the fillets skin-side down until the skin is crispy. Flip them and continue until the center reaches the temperature you want.
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Glaze
Lower the heat and pour in the teriyaki sauce. Turn the salmon in the glaze until the sauce turns glossy and coats the spoon. Stop immediately. Sauce with sugar burns quickly.
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Serve
Divide the rice, add the salmon and drizzle with a little glaze. Scatter over the Sesame Mix and spring onions.
Good to know
For a juicy center, aim for 52-55°C. For fully cooked, 63°C. If the fillet has no skin, start on the presentation side and flip only once. Don't marinate the salmon in soy sauce for long, since it can get overly salty.
Frequently asked questions
What temperature is teriyaki salmon done at?
For a juicy centre aim for 52 to 55°C, and for fully cooked 63°C. Thaw the Salmon Fillets Trim D for about 24 hours in the fridge beforehand.
Why does the teriyaki sauce burn?
Because it contains sugar, which caramelises quickly. Lower the heat when glazing, turn the salmon until the sauce is glossy and coats the spoon, then stop at once.
Can I marinate the salmon in soy sauce overnight?
No, it turns overly salty. Cook the salmon first and glaze it only briefly at the end in the mix of Soy Sauce, mirin, sugar and ginger.
Why do I wash the rice before cooking?
To remove the excess starch so the grains do not stick. Rinse the Koshihikari Sushi Rice until the water runs almost clear, then cook it with 360 ml water.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Salmon teriyaki with rice
Salmon teriyaki with rice
Teriyaki is all about shine and control: salmon cooked until juicy, then briefly glazed in a sweet-and-salty sauce.
Notes
For a juicy center, aim for 52-55°C. For fully cooked, 63°C. If the fillet has no skin, start on the presentation side and flip only once. Don't marinate the salmon in soy sauce for long, since it can get overly salty.
