Japanese rice with teriyaki salmon and pickled cucumber

Ingrédients

• 300 g sushi rice
• 360 ml water (for the rice cooker)
• 4 salmon fillets (approx. 150 g each)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sunflower oil
• 1 cucumber
• 3 tbsp rice vinegar (for the cucumber)
• 1 tsp sugar
• 0.5 tsp salt
• 1 tbsp sesame seeds
• 2 spring onions, sliced into rings

Préparation

1. 1

   Rinse the sushi rice two to three times under cold water until the water runs clear. Put the rice together with 360 ml of water in the rice cooker and press start. Let the rice cooker do its job.Make the pickled cucumber: slice the cucumber into thin slices or half-moons. In a bowl, mix the rice vinegar, sugar and salt until the sugar dissolves. Add the cucumber and let stand for at least 15 minutes.Make the teriyaki sauce: mix the soy sauce, mirin, rice vinegar and honey in a small bowl. Stir well so the honey dissolves.Pat the salmon fillets dry with paper towels. Heat a splash of sunflower oil in a frying pan over medium-high heat. Fry the salmon about 3 minutes on the skin side, turn and cook for another 2 minutes.Pour the teriyaki sauce over the salmon in the pan. Let it simmer for 1 to 2 minutes on low heat while you gently spoon the sauce over the fish. The sauce will thicken and become glossy.Spoon the fluffy rice into deep bowls or plates. Place the teriyaki salmon on top and arrange the pickled cucumber alongside. Sprinkle with sesame seeds and, if you like, some sliced spring onions.Serve immediately and enjoy this tasty plate together.