Teriyaki Salmon with Sticky Rice
Teriyaki Salmon with Sticky Rice
Ingredients
For the Salmon
- 4 salmon fillets, skin on or off, about 6 ounces each
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Teriyaki Sauce
- 1/2 cup soy sauce, low sodium
- 1/4 cup mirin
- 2 tablespoons sake, optional, for cooking
- 2 tablespoons brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Sticky Rice
- 1 1/2 cups sushi rice, short grain
Instructions
- 1
Rinse the sushi rice thoroughly under cold running water until the water runs clear. Transfer the rinsed rice to a medium saucepan or rice cooker. Add 2 1/4 cups of cold water to the rice. Let the rice soak for at least 30 minutes. If using a rice cooker, start cooking according to manufacturer's instructions. If using a saucepan, bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork.
⏱️ 45 min - 2
While the rice is soaking, prepare the teriyaki sauce. In a small bowl, whisk together the soy sauce, mirin, sake (if using), brown sugar, grated ginger, and minced garlic. In a separate small bowl, dissolve the cornstarch in 1 tablespoon of water to create a slurry.
⏱️ 10 min - 3
Pat the salmon fillets dry with paper towels. Season both sides of the salmon with salt and black pepper.
⏱️ 3 min - 4
Heat the vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, carefully place the salmon fillets skin-side down (if skin-on) in the pan. Sear for 4 to 5 minutes until the skin is crispy and golden brown.
⏱️ 5 min - 5
Flip the salmon fillets. Pour the prepared teriyaki sauce into the skillet around the salmon. Bring the sauce to a gentle simmer. Cook for another 3 to 5 minutes, basting the salmon occasionally with the sauce, until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F. Stir in the cornstarch slurry and cook for an additional 1 to 2 minutes, stirring constantly, until the sauce thickens to a glaze consistency.
⏱️ 7 min•🌡️ 145°F - 6
Serve the teriyaki salmon immediately over the sticky rice. Drizzle extra teriyaki glaze from the pan over the salmon and rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Salmon with Sticky Rice
Ingredients
For the Salmon
- 4 salmon fillets, skin on or off, about 6 ounces each
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Teriyaki Sauce
- 1/2 cup soy sauce, low sodium
- 1/4 cup mirin
- 2 tablespoons sake, optional, for cooking
- 2 tablespoons brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Sticky Rice
- 1 1/2 cups sushi rice, short grain
Instructions
- 1
Rinse the sushi rice thoroughly under cold running water until the water runs clear. Transfer the rinsed rice to a medium saucepan or rice cooker. Add 2 1/4 cups of cold water to the rice. Let the rice soak for at least 30 minutes. If using a rice cooker, start cooking according to manufacturer's instructions. If using a saucepan, bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork.
⏱️ 45 min - 2
While the rice is soaking, prepare the teriyaki sauce. In a small bowl, whisk together the soy sauce, mirin, sake (if using), brown sugar, grated ginger, and minced garlic. In a separate small bowl, dissolve the cornstarch in 1 tablespoon of water to create a slurry.
⏱️ 10 min - 3
Pat the salmon fillets dry with paper towels. Season both sides of the salmon with salt and black pepper.
⏱️ 3 min - 4
Heat the vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, carefully place the salmon fillets skin-side down (if skin-on) in the pan. Sear for 4 to 5 minutes until the skin is crispy and golden brown.
⏱️ 5 min - 5
Flip the salmon fillets. Pour the prepared teriyaki sauce into the skillet around the salmon. Bring the sauce to a gentle simmer. Cook for another 3 to 5 minutes, basting the salmon occasionally with the sauce, until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F. Stir in the cornstarch slurry and cook for an additional 1 to 2 minutes, stirring constantly, until the sauce thickens to a glaze consistency.
⏱️ 7 min•🌡️ 145°F - 6
Serve the teriyaki salmon immediately over the sticky rice. Drizzle extra teriyaki glaze from the pan over the salmon and rice.
⏱️ 2 min