Teriyaki Sesame Salmon, Brown Rice and Japanese Slaw

Steps

1. Combine rice, water and a good pinch of salt in a large pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. Mix soy sauce, rice wine vinegar, brown sugar and cornflour together. Pat salmon dry with paper towels and remove any remaining pin bones from salmon. Cut into 4–5 pieces and set aside.
3. In a large bowl, whisk together mayonnaise, soy sauce, sesame oil and rice vinegar; finely shred or slice cabbage until you have 3–4 cups worth; peel and grate or julienne carrots. Place all in bowl and toss to combine with dressing.
4. Heat a large, dry, fry-pan on medium heat. Toast sesame seeds until light brown, 1–2 minutes. Remove from pan and set aside. Heat a drizzle of oil in same pan and increase heat to medium to high. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip over and cook for a further 2 minutes, until cooked medium or to your liking. Remove from pan, reduce heat to low and pour in sauce. Leave to simmer until thickened and glaze-like, about 1 minute.
5. Place ¾ cup cooked rice per person onto each plate with some slaw and a piece of salmon. Drizzle over teriyaki glaze and sprinkle over sesame seeds.