Teriyaki Salmon With Charred Negi And Rice 1771706687265 G622

Ingredients

• 4 6-ounce pieces Salmon fillets
• 4 stalks Negi (Japanese long onion) or thick scallions
• 2 cups Short-grain white rice
• 0.5 cup Soy sauce
• 0.25 cup Mirin
• 0.25 cup Sake
• 2 tablespoons Granulated sugar
• 1 teaspoon Fresh ginger, grated
• 2 tablespoons Vegetable oil
• 1 teaspoon Toasted sesame seeds(optional)

Instructions

1. 1

   Rinse the rice until the water runs clear, then cook in a rice cooker or pot with 2.5 cups of water.

2. 2

   In a small saucepan, combine soy sauce, mirin, sake, sugar, and grated ginger; simmer over medium heat until reduced by half and syrupy.

3. 3

   Pat the salmon fillets dry with paper towels and lightly season with salt.

4. 4

   Cut the negi into 2-inch lengths, using only the white and light green parts.

5. 5

   Heat one tablespoon of oil in a large non-stick skillet over high heat; sear the negi pieces until deeply charred on all sides, then remove and set aside.

6. 6

   In the same skillet, add the remaining oil and sear salmon skin-side down for 4 minutes until crispy; flip and cook for another 3 minutes.

7. 7

   Pour the reduced teriyaki sauce into the skillet, basting the salmon and negi continuously for 1 minute until glazed and sticky.

8. 8

   Serve the salmon and charred negi over a bed of hot rice, drizzling with extra sauce and garnishing with sesame seeds.