Teriyaki Salmon with Sticky Rice
Teriyaki Salmon with Sticky Rice
Ingredients
For the Teriyaki Salmon
- 4 salmon fillets, 6-ounce each, skin on or off
- 1/2 cup soy sauce, low-sodium recommended
- 1/4 cup mirin
- 1/4 cup sake, dry, or dry sherry
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, freshly grated
- 1 teaspoon garlic, minced
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
For the Sticky Rice
- 2 cups short-grain sushi rice
- 2 1/2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For Garnish (Optional)
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Begin by preparing the teriyaki sauce. In a medium saucepan, combine the soy sauce, mirin, sake, 2 tablespoons of granulated sugar, grated fresh ginger, and minced garlic. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Gradually whisk the slurry into the simmering sauce. Continue to simmer, stirring constantly, for 2-3 minutes until the sauce thickens to a glaze-like consistency. Remove from heat and set aside.
⏱️ 10 min
- 2
Prepare the sticky rice. Rinse the short-grain sushi rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch. Transfer the rinsed rice to a rice cooker pot or a heavy-bottomed saucepan. Add 2 1/2 cups of water. If using a rice cooker, cook according to manufacturer's instructions. If using a saucepan, bring to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min
- 3
While the rice is resting, prepare the seasoning for the rice. In a small bowl, combine the rice vinegar, 1 tablespoon of granulated sugar, and 1/2 teaspoon of salt. Stir until the sugar and salt are completely dissolved. Once the rice has rested, transfer it to a large, shallow bowl or a sushi oke. Pour the vinegar mixture evenly over the rice. Using a rice paddle or a wooden spoon, gently fold and cut the seasoning into the rice, being careful not to mash the grains. Fan the rice with a piece of cardboard or a hand fan for a few minutes to cool it slightly and give it a glossy sheen.
⏱️ 10 min
- 4
Cook the salmon. Pat the salmon fillets thoroughly dry with paper towels. Season lightly with salt and black pepper, if desired. Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the salmon fillets, skin-side down (if applicable), into the hot pan. Sear for 4-5 minutes until the skin is crispy and golden brown. Flip the salmon and cook for another 2-3 minutes, or until the salmon is almost cooked through.
⏱️ 8 min
- 5
Glaze the salmon. Reduce the heat to medium-low. Pour the prepared teriyaki sauce over the salmon fillets in the skillet. Spoon the sauce over the salmon as it simmers gently for 2-4 minutes, or until the salmon is cooked to your desired doneness and the sauce has thickened further, beautifully glazing the fish. Be careful not to overcook the salmon.
⏱️ 4 min
- 6
To serve, divide the seasoned sticky rice among four plates. Carefully place a glazed teriyaki salmon fillet on top of or alongside the rice. Drizzle any remaining teriyaki sauce from the pan over the salmon. Garnish generously with toasted sesame seeds and thinly sliced green onions. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Salmon with Sticky Rice
Ingredients
For the Teriyaki Salmon
- 4 salmon fillets, 6-ounce each, skin on or off
- 1/2 cup soy sauce, low-sodium recommended
- 1/4 cup mirin
- 1/4 cup sake, dry, or dry sherry
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, freshly grated
- 1 teaspoon garlic, minced
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
For the Sticky Rice
- 2 cups short-grain sushi rice
- 2 1/2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For Garnish (Optional)
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Begin by preparing the teriyaki sauce. In a medium saucepan, combine the soy sauce, mirin, sake, 2 tablespoons of granulated sugar, grated fresh ginger, and minced garlic. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Gradually whisk the slurry into the simmering sauce. Continue to simmer, stirring constantly, for 2-3 minutes until the sauce thickens to a glaze-like consistency. Remove from heat and set aside.
⏱️ 10 min - 2
Prepare the sticky rice. Rinse the short-grain sushi rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch. Transfer the rinsed rice to a rice cooker pot or a heavy-bottomed saucepan. Add 2 1/2 cups of water. If using a rice cooker, cook according to manufacturer's instructions. If using a saucepan, bring to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 3
While the rice is resting, prepare the seasoning for the rice. In a small bowl, combine the rice vinegar, 1 tablespoon of granulated sugar, and 1/2 teaspoon of salt. Stir until the sugar and salt are completely dissolved. Once the rice has rested, transfer it to a large, shallow bowl or a sushi oke. Pour the vinegar mixture evenly over the rice. Using a rice paddle or a wooden spoon, gently fold and cut the seasoning into the rice, being careful not to mash the grains. Fan the rice with a piece of cardboard or a hand fan for a few minutes to cool it slightly and give it a glossy sheen.
⏱️ 10 min - 4
Cook the salmon. Pat the salmon fillets thoroughly dry with paper towels. Season lightly with salt and black pepper, if desired. Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the salmon fillets, skin-side down (if applicable), into the hot pan. Sear for 4-5 minutes until the skin is crispy and golden brown. Flip the salmon and cook for another 2-3 minutes, or until the salmon is almost cooked through.
⏱️ 8 min - 5
Glaze the salmon. Reduce the heat to medium-low. Pour the prepared teriyaki sauce over the salmon fillets in the skillet. Spoon the sauce over the salmon as it simmers gently for 2-4 minutes, or until the salmon is cooked to your desired doneness and the sauce has thickened further, beautifully glazing the fish. Be careful not to overcook the salmon.
⏱️ 4 min - 6
To serve, divide the seasoned sticky rice among four plates. Carefully place a glazed teriyaki salmon fillet on top of or alongside the rice. Drizzle any remaining teriyaki sauce from the pan over the salmon. Garnish generously with toasted sesame seeds and thinly sliced green onions. Serve immediately and enjoy!
⏱️ 3 min