Japanese Salmon Teriyaki with Miso Soup and Steamed Rice Salmon with Rice and Miso Soup

Rinse the sushi rice in a fine-mesh sieve under cold water until the water runs clear, then drain.

Combine the rice and 360 ml water in a rice cooker and start the cooking cycle. If using a pot, bring to a boil, cover, and simmer on low for 15 minutes, then remove from heat and let stand covered for 10 minutes.

While the rice cooks, combine soy sauce, mirin, and sugar in a small bowl; stir until the sugar dissolves. Set aside.

Pat the salmon fillets dry and season lightly with salt. Heat vegetable oil in a non-stick skillet over medium-high heat for 1 minute.

Place the salmon skin-side down in the hot skillet and cook for 4 minutes until the skin is crispy and golden. Flip and cook for 2 minutes more for medium (internal temperature 63°C).

Pour the soy-mirin mixture into the skillet around the salmon. Add grated ginger and minced garlic. Simmer for 2–3 minutes, spooning the sauce over the salmon, until the sauce thickens and coats the back of a spoon.

In a small saucepan, bring dashi stock to a gentle simmer over medium heat. Whisk in miso paste until dissolved. Add cubed silken tofu and rehydrated wakame; cook for 2 minutes until tofu is heated through. Do not boil.

Serve the salmon over steamed rice, drizzle with remaining teriyaki sauce from the pan, and garnish with sliced green onion. Serve the miso soup alongside.