Updated: Oct 4, 2021
Serves 2, 1 hour.
2 salmon fillets
2tbs soy sauce
2tbs dark soy sauce
ginger 1 tsp
garlic 2 cloves
2tbs dark brown sugar
1/4 cup water
2tbs sesame oil
1 cup short grain rice
1 cup water
In a saucepan add 1 cup of short grain rice.
Rinse under cold water 3 times until the water runs clear.
Cover the washed rice in cold water and leave to soak for 30 minutes.
Strain the rice and add 1 cup of water (the same you used to measure the rice).
Add 1 tsp of salt and cover with a lid.
Bring the water to the boil and turn down to the lowest heat setting to slowly steam the rice for 15-20 minutes.
In a frying pan add 2 tbs of vegetable oil and bring it to high heat.
Season the salmon with salt and white pepper.
Add the salmon skin down into the pan and cook for 4 minutes until the skin is crispy then flip.
Chop the garlic and add into the salmon pan along with the ginger paste.
Add the soy sauce, dark soy sauce, mirin, sugar and 1/4 cup of water.
Turn off the stove where the rice is cooking and place a clean tea towel under the lid of the rice to keep the rice warm and absorb any excess water from the rice.
Bring to high heat and reduce the sauce until it glazes the salmon.
Serve the salmon on a spoon of the rice with a side of your choice, (optional, sprinkle over our furikake seasoning).