Salmon Teriyaki with Steamed Rice


For the Salmon

  • 2 Salmon steaks
  • 1 spring onion chopped
  • 1 Tbsp black sesame seeds
  • 1 Tbsp vegetable oil
  • 1 cup Egyptian rice
  • 1 cup water

For the Teriyaki Sauce

  • 1 cup light soy sauce
  • 1/4 cup honey
  • 2 Tbsps brown sugar
  • 3 Tbsps rice vinegar
  • 1 Tbsp sesame seeds
  • 2 Tbsp of fresh ginger juice, grate ginger and squeeze it in your palm to extract the juice


  1. To make the teriyaki sauce:  whisk all the ingredients together very well till well blended. You can save it in jar and refrigerate for later use
  2. Place the rice and the water in a pot and bring to a boil. Then reduce the heat and cover till rice is perfectly cooked
  3. To sear the salmon, make sure to dry the salmon steak well before you place the steaks skin side down in a preheated pan on medium high heat with a tablespoon of vegetable oil
  4. Cook for 4 minutes on each side
  5. Pour 1/2 a cup of the teriyaki sauce and reduce the heat to let the sauce thicken for about 3-4 minutes.

Serving Suggestion: Place white rice in the middle of a serving plate. Place the salmon steak on top of the rice and pour the remaining sauce around. Sprinkle with spring onions and black sesame seeds

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