Salmon Teriyaki with Sushi Rice

As a busy working mom, I sometimes don’t have the time, nor the energy to cook something fancy. Since I’d rather save money for my travels, we don’t really order out, and rarely take home dinner, and only eat in restaurants once a week. I have developed a repertoire of fast and easy dishes that I could whip up in a jiffy.

One of these dishes is Salmon Teriyaki. I always make sure that when I go shopping, i always take home a pack of deep-frozen Salmon filets, which contain two pieces weighing about 250 g each. They cost around €2,50 per pack, and I always buy Salmo Salar, the fish-farmed, MSC certified variety.

marinadeI take the filets out of deep freeze. In a small saucepan, I mix equal parts soy sauce, sugar, and sake. That means for 2 filets 3 Tbsps. Japanese soy sauce with 3 Tablespoons sugar and 3 Tbsps sake. You could add a tablespoon more of soy sauce and lessen the sugar, but it will take longer for the sauce to caramelize. I open the packet and let the salmon thaw in the marinade, about 30 minutes. Turn it over every so often to coat the fish evenly.

I then put a cup and a half of sushi rice in a pot. I don’t have a rice cooker. To cook rice the Filipino way, wash the rice once and add water. Measure the water level. The top part of the rice should touch the tip of your middle finger, and the water level should be level to the first (top) segment of that finger. I personally prefer my rice drier, so I remove two to three tablespoons of water from the top of the rice after measuring. I put the pot over low heat and wait about 20 minutes until it is done.

15 minutes after putting the rice in the pot, I pre-heat the oven to 200°C and place the salmon filets on a baking sheet or a baking dish. I then place the salmon in the oven once the oven is hot enough. Look at the rice. Has the rice absorbed most of the water? Does it looked almost cooked but a bit watery? Then you’re doing fine. If not, wait a bit longer. This is the point when you could take the pot out of the flame and let it cook in its own heat. Put the saucepan in its place and turn the heat up to medium.

Stir the saucepan frequently and let the alcohol evaporate. You know that it has cameralized when you see the bottom of the pan in between strokes. This takes about 5 minutes.

I add a teaspoon of salt, a half teaspoon of sugar, and a tablespoon of mirin to the rice and mix it with a rice paddle.

10 minutes would have passed by this time. Look at the salmon. Is it golden brown at the tips? Is the marinade bubbling out of the salmon? You could turn off the heat and take it out of the oven. to be sure, you could stick a fork in it to see whether the fish flakes to the touch.

I sometimes sprinkle bonito flakes on the salmon, or add a few slices of cucumber to the side. Enjoy!

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  1. Pingback: My Japanese Week-end | I'm Learning How To Cook…

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