# Components:
→ Salmon & Marinade
01 - 4 salmon fillets, skinless (approximately 150 g each)
02 - 1/3 cup soy sauce (80 ml)
03 - 1/4 cup mirin (60 ml)
04 - 2 tablespoons sake (or dry sherry)
05 - 2 tablespoons brown sugar
06 - 1 tablespoon honey
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1 tablespoon cornstarch, mixed with 2 tablespoons water
→ Rice
10 - 2 cups Japanese short-grain rice
11 - 2 1/2 cups water
12 - 1 tablespoon rice vinegar (optional)
→ Vegetables & Garnish
13 - 1 cup edamame, shelled and cooked
14 - 1 cup carrot, julienned
15 - 1 cup cucumber, thinly sliced
16 - 2 green onions, thinly sliced
17 - 1 tablespoon toasted sesame seeds
18 - Nori strips (optional)
# Directions:
01 - Rinse the Japanese short-grain rice under cold water until the water runs clear. In a rice cooker or saucepan, combine the rinsed rice with 2 1/2 cups of water. Cook according to the appliance's instructions or until fully tender. Once cooked, gently fluff the rice with a fork and incorporate the rice vinegar, if using.
02 - In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat. Whisk in the cornstarch slurry (cornstarch pre-mixed with water) and continue to cook, stirring constantly, until the glaze has thickened, approximately 2 minutes. Remove from heat and set aside.
03 - Pat the salmon fillets thoroughly dry with paper towels. Generously brush each fillet with a portion of the prepared teriyaki glaze, reserving the remainder for serving.
04 - Preheat a nonstick skillet or grill pan over medium-high heat. Carefully place the glazed salmon fillets into the hot pan. Sear for 3-4 minutes per side, basting occasionally with more teriyaki glaze, until the salmon is cooked through and beautifully caramelized.
05 - To construct the bowls, distribute the prepared rice evenly among four serving bowls. Place a seared salmon fillet on top of the rice in each bowl. Artfully arrange the cooked edamame, julienned carrots, and sliced cucumber around the salmon.
06 - Drizzle the reserved teriyaki glaze over the assembled bowls. Garnish generously with thinly sliced green onions, toasted sesame seeds, and nori strips, if desired. Serve immediately for optimal enjoyment.
