Salmon teriyaki

Ingredients:
Salmon 4 fillets, each about 140 g (5 oz), with skin


Teriyaki Marinade:
Shoyu 4 Tbsp
Sake 4 Tbsp
Mirin 4 Tbsp
Sugar 11/2 Tbsp


Method:
1.Combine ingredients for teriyaki marinade.

2. Place salmon in a shallow dish and pour marinade over. Refrigerate for 30 minutes.

3. Remove salmon from marinade and place on a baking tray. Reserve marinade.

4. Grill salmon for 5 minutes, then turn it over and grill other side for another 5 minutes.

5. Brush salmon with marinade and grill until marinade bubbles. Turn salmon over and repeat to marinate, then grill other side until marinade bubbles.

6. Remove salmon from tray and place on serving plates, being careful not to flake flesh.

7. Serve hot with japanese rice.


Japanese rice:
Japanese short- grained rice 400 g (141/3 oz)
Water 500 ml (16 fl oz / 2 cups)
Japanese rice vinegar 31/2 Tbsp
Sugar 8 tsp
Salt 1 tsp
White sesame seeds 2 Tbsp, lightly toasted


Method:
1. Prepare Japanese rice. Rinse rice until the water runs clear. Drain rice in a sieve for 1 hour. Cook rice and 500ml water in a rice cooker. When rice is done, transfer to a large, wet mixing bowl.

2. Combine rice vinegar, sugar and salt in a small bowl and stir until sugar and salt dissolve. Sprinkle mixture evenly over rice, together with sesame seeds, then use a wet spatula to fold mixture and sesame seeds into rice. Leave rice to cool.