Salmon Teriyaki Bowl

Instructions

1. Step 1

   Rinse the rice in a fine-mesh sieve under cool water until the runoff is mostly clear, then drain well.

   Ingredients used: 300.0 gr Short-Grain White Rice

   Cookware: fine mesh sieve

2. Step 2

   Transfer the rinsed rice to a saucepan and add the water reserved for the rice. Bring to a boil over high heat, cover, reduce to low heat, and cook for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 450.0 ml Water

   Cookware: lid, saucepan

3. Step 3

   Remove the covered rice from the heat and let it rest for 10 minutes. Fluff before serving.

   Timer: 10 min (fixed)

   Cookware: lid, saucepan

4. Step 4

   Whisk the soy sauce, mirin, sake, brown sugar, ginger, and garlic together until the sugar begins to dissolve.

   Ingredients used: 25.0 gr Brown Sugar, 8.0 gr Garlic, 12.0 gr Ginger, 60.0 ml Mirin, 30.0 ml Sake, 75.0 ml Soy Sauce

   Cookware: mixing bowl, whisk

5. Step 5

   Heat the smaller portion of oil in a large skillet over medium heat. Add the broccoli, carrot, and water reserved for the vegetables; cover and cook until tender-crisp.

   Timer: 6 min (fixed)

   Ingredients used: 400.0 gr Broccoli, 200.0 gr Carrot, 5.0 ml Vegetable Oil, 30.0 ml Water

   Cookware: large skillet, lid, spatula

6. Step 6

   Transfer the vegetables out of the skillet. Return the skillet to medium heat, add the remaining oil, and sear the salmon for 3 minutes on the first side and 2 minutes on the second side.

   Timer: 5 min (fixed)

   Ingredients used: 600.0 gr Salmon, 10.0 ml Vegetable Oil

   Cookware: large skillet, spatula

7. Step 7

   Pour the prepared teriyaki mixture into the skillet. Simmer over medium heat, turning the salmon once, until the sauce is glossy and the salmon reaches 63°C internally.

   Timer: 4 min (fixed)

   Cookware: large skillet, spatula

8. Step 8

   Divide the rice among serving bowls and add the vegetables and glazed salmon. Spoon over the remaining skillet sauce, then finish with scallions and sesame seeds.

   Ingredients used: 3.0 piece Scallion, 9.0 gr Sesame Seed

   Cookware: serving bowl