Japanese Teriyaki Salmon with Steamed Rice

Ingredients

• 4 fillets salmon, skin-on
• 2 cups rice, uncooked
• 1 tablespoon vegetable oil
• 2 cups water

• 1 cup soy sauce, low-sodium
• 1 cup mirin
• 1 cup sake
• 2 tablespoons sugar
• 1 teaspoon ginger, grated
• 1 clove garlic, minced

Method

1. 01
   Rinse the rice under cold water until the water runs clear, then drain.
2. 02
   In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil over medium heat.
3. 03
   Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed.
4. 04
   In a small saucepan, combine the soy sauce, mirin, sake, sugar, ginger, and garlic. Bring to a simmer over medium heat, stirring occasionally.
5. 05
   Let the sauce simmer for about 5 minutes, or until slightly thickened. Remove from heat and set aside.
6. 06
   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. 07
   Flip the salmon fillets and cook for another 2-3 minutes until the fish is cooked through and flakes easily.
8. 08
   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. 09
   Serve the salmon fillets over the steamed rice, drizzling any remaining sauce from the pan over the top.