Teriyaki Salmon with Sesame Rice Recipe

Ingredients

• 4 pcs salmon fillets (150–180 g each, skin-on preferred)
• 3 tbsp soy sauce (low-sodium)
• 2 tbsp mirin (substitute: apple juice or white grape juice)
• 2 tbsp honey (or brown sugar)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 clove garlic (minced)
• 1 tsp fresh ginger (grated)
• 1 tsp sesame oil
• 1 tsp 1 cornstarch + 2 tbsp water (for slurry, to thicken sauce)
• 2 cups jasmine rice (rinsed and drained)
• 2 1/2 cups water
• 1 tbsp toasted sesame oil
• 1 tbsp sesame seeds (toasted, white or black)
• 1 pinch salt
• 2 stalks green onion (thinly sliced)
• 1 tbsp sesame seeds (extra, toasted)
• 1 cup steamed vegetables (broccoli, carrots, or snap peas – optional but recommended)