Japanese Salmon with Rice

Ingredients

• 60 ml soy sauce
• 60 ml rice vinegar
• 1 tbsp honey
• 500 g salmon fillet (with skin)
• 250 g Basmati rice
• Salt
• 1 tbsp Sesame oil
• 1 tbsp toasted sesame seeds
• 20 g scallion green (sliced)

Instructions

1. 1.

   Heat the soy sauce with the rice vinegar and honey in a pot, stirring until the honey dissolves. Let cool.

2. 2.

   Wash the salmon, pat dry, and cut into 4 pieces. Place in a shallow dish and drizzle with the marinade; let sit for about 15 minutes.

3. 3.

   Cook the rice in double the amount of salted water for about 20 minutes.

4. 4.

   Drain the salmon and place flesh side down in a hot pan with oil over medium heat; sear for about 1 minute. Flip, cook another minute, then pour the marinade over the salmon. Reduce heat to low and let simmer for 3–4 minutes, spooning sauce over the fish repeatedly.

5. 5.

   Fill bowls with rice and top with salmon. Drizzle with remaining sauce and garnish with sesame seeds and scallions before serving.