Ingredients:
- 1/4 cup (60ml) Soy Sauce (low sodium recommended)
- 2 tablespoons (30ml) Mirin (or dry sherry as a substitute)
- 2 tablespoons (30ml) Sake (or rice wine vinegar as a substitute)
- 1 tablespoon (15ml) Granulated Sugar
- 1 teaspoon (5ml) Fresh Ginger, grated
- 1 clove Garlic, minced
- 1 teaspoon (5ml) Cornstarch (mixed with 1 tablespoon cold water)
- 2 (6 oz/170g each) Salmon Fillets, skin on or off
- 1 tablespoon (15ml) Vegetable Oil
- Salt and Pepper to taste
- 1 cup (200g) Cooked Rice
- 1 cup (approx 100g) Broccoli florets
- 1/2 cup (approx 50g) Edamame, shelled
- 1/2 cup (approx 50g) Shredded Carrots
- 1/4 cup (approx 30g) Sliced Green Onions
- 1 teaspoon (5ml) Sesame Seeds
Instructions:
- In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook, stirring constantly, until thickened (about 1-2 minutes). Remove from heat and set aside.
- Prepare rice according to package directions. Keep warm.
- Season salmon fillets with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Place salmon skin-side down (if using skin) in the skillet and cook until skin is crispy and golden brown (about 4-5 minutes). Flip and cook for another 2-3 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Pour half of the teriyaki sauce over the cooked salmon in the skillet. Simmer for 1 minute, spooning the sauce over the salmon to coat it evenly.
- Steam, blanch, or lightly sauté the broccoli florets until tender-crisp.
- Divide the cooked rice between two bowls. Top with the glazed salmon, broccoli, edamame, and shredded carrots.
- Sprinkle with sliced green onions and sesame seeds. Drizzle with sriracha mayonnaise (if desired). Serve immediately.