Klebriger Teriyaki-Reis mit Lachs

Zutaten

• 300 g japonica or sushi rice
• 360 ml water (for the rice cooker)
• 4 salmon fillets (about 150 g each), with skin
• Salt and pepper to taste
• 1 tbsp sunflower oil
• 60 ml soy sauce
• 60 ml mirin
• 2 tbsp sake (or dry sherry)
• 1 tbsp granulated sugar
• 3 spring onions, thinly sliced
• 2 tsp sesame seeds
• 1 lime, in wedges

Zubereitung

1. 1

   Rinse the japonica or sushi rice under cold water until the water runs clear. Put the rice in the rice cooker with the correct amount of water (follow the 1:1.2 rice-to-water ratio) and turn the rice cooker on.Meanwhile make the teriyaki sauce: combine the soy sauce, mirin, sake and sugar in a small saucepan. Heat over medium heat and stir until the sugar has dissolved. Let the sauce simmer for 3 to 4 minutes until it becomes slightly syrupy. Set aside.Pat the salmon fillets dry with paper towels and season lightly with salt and pepper.Heat a splash of sunflower oil in a frying pan over medium heat. Sear the salmon fillets for 3 minutes on the skin side, then turn them over and cook for another 2 minutes.Pour the teriyaki sauce over the salmon in the pan and let the fish cook for another 1 to 2 minutes while spooning the sauce over it. The sauce will lightly caramelize and give the salmon a nice glaze.Spoon the cooked rice into deep bowls or onto plates. Place the teriyaki salmon on top and pour the remaining sauce from the pan over it.Garnish with thinly sliced spring onions, sesame seeds and optionally a few lime wedges. Serve immediately.