Teriyaki Salmon with Rice and Sesame Green Beans Teriyaki Salmon with Rice and Green Beans

Rinse the jasmine rice in a fine-mesh sieve until the water runs clear, then transfer to a rice cooker with 300 ml water and cook according to the manufacturer's instructions (about 20 minutes).

While the rice cooks, make the teriyaki sauce: in a small saucepan over medium heat, combine soy sauce, mirin, sake, and sugar. Simmer for 5–6 minutes, stirring, until the sauce thickens and coats the back of a spoon.

Pat the salmon fillet dry and cut into 3 equal portions. Season lightly with salt.

Heat a non-stick skillet over medium-high heat with vegetable oil. Sear the salmon, skin-side down, for 4 minutes until the skin is crispy. Flip and cook for another 3 minutes for medium (internal temperature 52°C).

Pour the teriyaki sauce over the salmon in the skillet, reduce heat to low, and spoon the sauce over the fillets for 1 minute until glazed. Remove from heat.

While the salmon rests, trim the green beans and blanch in boiling salted water for 3 minutes until bright green and tender-crisp. Drain.

In the same skillet over medium heat, add a splash of oil and sauté the green beans with minced garlic and grated ginger for 2 minutes. Sprinkle with sesame seeds and toss.

Fluff the rice with a fork and divide among plates. Serve each plate with a salmon fillet, a portion of sesame green beans, and a drizzle of extra teriyaki sauce.