Japanese Teriyaki Salmon with Steamed Rice

Ingredients

Instructions

1. 1 Rinse the rice under cold water until the water runs clear, then drain.
2. 2 In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil over medium heat.
3. 3 Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed.
4. 4 In a small saucepan, combine the soy sauce, mirin, sake, sugar, ginger, and garlic. Bring to a simmer over medium heat, stirring occasionally.
5. 5 Let the sauce simmer for about 5 minutes, or until slightly thickened. Remove from heat and set aside.
6. 6 Heat vegetable oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 3-4 minutes.
7. 7 Flip the salmon fillets and cook for another 2-3 minutes until the fish is cooked through and flakes easily.
8. 8 Pour the teriyaki sauce over the salmon fillets in the skillet and let them simmer for 1-2 minutes, spooning the sauce over the fish.
9. 9 Serve the salmon fillets over the steamed rice, drizzling any remaining sauce from the pan over the top.