Teriyaki Salmon With Jasmine Rice

Prepare the ingredients. This is what awaits you on the plate - prepare the ingredients in advance so the work goes smoothly 🍚🔪

Cook the rice. Rinse the rice under running water, put it in a pot, add water in a ratio of 1 part rice to 2 parts water, and lightly salt. Bring to a boil, cover with a lid, reduce the heat to the minimum, and cook for about 10-15 minutes, until the rice is tender and the water is absorbed.

Cut the salmon. Remove any bones from the salmon fillet and cut it into larger cubes so it does not dry out during frying.

Prepare the garlic. Peel the garlic cloves and grate them finely.

Mix the marinade. In a bowl, mix the grated garlic, soy sauce, ground ginger, brown sugar, and oil. Optionally, you can use sesame oil for a more pronounced flavor.

Marinate the salmon. Set aside half of the prepared marinade. Add the salmon cubes to the remaining marinade and gently toss to coat them on all sides.

Fry the salmon. Fry the salmon cubes in a pan over medium heat. Once they are seared, pour in the remaining marinade and let it reduce until it slightly thickens and coats the salmon.

Slice the spring onion. Meanwhile, clean the spring onion and cut it into thin strips.

Serve. Serve the salmon cubes with teriyaki sauce on a bed of jasmine rice, sprinkled with spring onion and, if desired, sesame seeds 🍣✨