Salmon teriyaki with rice

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Mix the sauce

   Combine the soy sauce, mirin, sugar and ginger. Stir until the sugar dissolves.

5. 5

   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.

6. 6

   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.

7. 7

   Serve

   Divide the rice, add the salmon and drizzle with a little glaze. Scatter over the Sesame Mix and spring onions.