Teriyaki Salmon Bowls With Japanese Cabbage

Ingredients

• 4 salmon fillets (~4.4 oz / 125 grams each, skin on or off)
• ⅓ cup soy sauce (preferably Japanese-style like Kikkoman)
• ¼ cup mirin
• 2 tablespoons sake
• 2 tablespoons brown sugar (or honey)
• 3 teaspoons grated fresh ginger (about a thumb-size piece)
• 2 teaspoons minced garlic (or 2 large cloves)
• 1 teaspoon cornstarch (+ 1 tablespoon cold water for slurry)
• 1½ cups uncooked short or medium-grain rice
• 1½ cups water
• ½ teaspoon salt
• 3 packed cups finely shredded green cabbage (about ¼ large head)
• 1½ tablespoons toasted sesame seeds
• 1 tablespoon soy sauce
• 2 teaspoons rice vinegar
• 3 teaspoons sesame oil
• 1 teaspoon sugar
• 1 garlic clove (minced or grated)
• ⅓ vegetable stock cube (dissolved in 1 tablespoon hot water)
• Optional: pinch of chili flakes (chopped chives or green onions for garnish)