Teriyaki Salmon With Everything Sticky Rice

Ingredients

For the teriyaki glaze

2 tsp ginger & garlic paste

3 tbsp soy sauce

1 tbsp dark soy sauce

1 tbsp soft brown sugar

1 tbsp sesame oil

2 tsp cornflour

4 tbsp water

4 salmon fillets

½ cucumber, peeled into ribbons

4 tbsp rice vinegar

2 spring onions chopped

For the everything seasoning

1 tbsp sesame seeds

½ tbsp black sesame seeds

1 tsp onion powder

1 tsp garlic granules

1 tsp poppy seeds

2 packs Veetee steam filtered sticky rice 

Your preferred cooking oil or spray

Salt & pepper, to taste 

Method

1. In an oven dish, whisk together the ginger & garlic paste,  soy sauce, dark soy sauce, soft brown sugar, sesame oil, cornflour and water. Whisk vigorously until combined. Add the salmon fillets to the dish and coat them in the teriyaki glaze.

1. Bake in the oven for 12 - 15 minutes, until the salmon is cooked through (please note cooking times may vary depending on the thickness of your salmon and oven temperature). Check the salmon halfway through the cooking time and add another splash of water if needed to the glaze.

1. Make the pickled cucumber ribbons & chop the spring onions. Peel the cucumber into thin strips, add to a bowl and sprinkle over the rice vinegar - you can season with soy sauce too if you like. Set aside until plating up.Chop the spring onions.

1. Make the everything seasoning. In a bowl mix together the sesame seeds, black sesame seeds, onion granules, garlic granules and poppy seeds with a generous pinch of salt.

      5. Cook the Veetee sticky rice in the microwave according to the packet instructions, usually 2 minutes. Once cooked, fluff it up with a fork. 6. Plate Up