Teriyaki Salmon & Rice

• Salmon(600 g)
• Jasmine Rice(280 g)
• Broccoli(300 g)
• Bok Choy(2)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Mirin(3 tbsp)
• Honey(1½ tbsp)
• Rice Vinegar(1 tbsp)
• Cornflour(2 tsp)
• Sesame oil(2 tsp)
• Sesame seeds(2 tsp)optional
• Green Onions(2)optional
• Salt(½ tsp)
• Black pepper(½ tsp)
• Rapeseed Oil(1 tbsp)

Method

1. 1

   Rinse {Jasmine Rice}. Finely grate {Garlic} and {Ginger}, cut the {Broccoli} into florets, halve the {Bok Choy} lengthways, and thinly slice the {Scallions} if using.

   ~10 min

2. 2

   Put {Jasmine Rice} in a saucepan with 560ml water and a pinch of the {Salt}. Bring to a boil, cover, and cook on low for 12 minutes. Remove from the heat and rest, covered, for 5 minutes.

   ~17 min

3. 3

   Whisk together {Soy sauce}, {Mirin}, {Honey}, {Rice Vinegar}, {Cornstarch}, {Garlic}, and {Ginger} with 2 tbsp water until smooth.

   ~2 min

4. 4

   Pat the {Salmon} dry and season with the remaining {Salt} and {Black pepper}. Heat {Vegetable oil} in a large nonstick pan over medium-high heat. Add the salmon skin-side down and cook for 4 minutes, then turn and cook for 2 minutes more.

   ~6 min

5. 5

   Push the {Salmon} to one side of the pan. Add {Sesame oil}, {Broccoli}, and {Bok Choy} to the other side and cook for 3 minutes, turning the vegetables until bright and just tender. Pour in the teriyaki sauce and cook for 2 minutes, spooning the glaze over the salmon until thick and glossy.

   ~5 min

6. 6

   Fluff the rice and divide between bowls or plates. Top with the glazed {Salmon}, {Broccoli}, and {Bok Choy}. Sprinkle with {Sesame seeds} and {Scallions} if using.

   ~2 min