Teriyaki Salmon Rice Bowl

Ingredients

• 165g (6 oz) salmon fillet, skin on
• 65g (1/3 cup) white rice, dry
• 20g (4 tsp) soy sauce
• 15g (2 tsp) honey
• 50g (1 small) carrot, shredded
• 1 tsp (3g) sesame seeds
• 1cm ginger (4g), grated
• 1 garlic clove (3g), minced
• 130ml (generous 1/2 cup) water, for the rice
• 1 tbsp mirin or rice vinegar; 2 spring onions, sliced

Method

1. Cook the rice in the 130ml water: boil, cover, lowest heat 10 min, rest 10 min.
2. Stir the soy, honey, mirin, ginger and garlic together in a cup.
3. Pat the salmon dry and salt the skin. Sear skin-side down in a dry pan over medium-high 4 min, pressing it flat for the first 10 seconds.
4. Flip and give it 2 min more, to 52C / 125F at the thickest point.
5. Lift the fish out and take the pan off the heat before the sauce goes in.
6. Pour the teriyaki into the residual heat and stir 45 seconds until it thickens into a syrup that coats a spoon.
7. Return the salmon, spoon the glaze over, and serve on the rice with the raw carrot, spring onion and sesame seeds.