Japanese Teriyaki Glazed Salmon with Rice

Method

1. 1Rinse sushi rice under cold running water until water runs clear. Cook with 400 ml water in a covered pot on low heat for 12 minutes, then rest off-heat covered for 10 minutes.
2. 2In a small bowl, whisk together soy sauce, honey, finely grated ginger, and minced garlic to create the teriyaki glaze.
3. 3Pat salmon fillets dry and sprinkle lightly with salt.
4. 4Heat sesame oil in a non-stick frying pan over medium heat. Place salmon skin-side down (or presentation-side down) and sear for 3 minutes until browned. Flip carefully and cook 2 minutes more.
5. 5Pour the teriyaki glaze into the pan around the salmon. Simmer for 2 minutes while constantly spooning the bubbling glaze over the fish until glossy and salmon is cooked to 54-56°C internally.
6. 6Serve glazed salmon immediately over warm sushi rice, spoon remaining pan glaze over the top, and finish with toasted sesame seeds and thinly sliced spring onion.