Difficulty: Intermediate (Level 2)
Combine the marinade ingredients in a baking dish. Cut the 500 g salmon fillet into 4 portions and score them lengthwise to enhance absorption. Place the salmon in the dish, cover with plastic wrap, and marinate in the fridge for at least 2 hours. Drain the salmon, reserving the marinade.
In a saucepan, gently heat the marinade over low heat and simmer for 5 minutes. Strain through cheesecloth without pressing. Return the liquid to the saucepan. Dissolve 1 tablespoon cornstarch in a bit of cold water, whisk into the marinade, and bring to a boil to thicken into a glossy teriyaki sauce.
Rinse the 150 g japonica rice in a bowl with water, rubbing gently between your hands. Rinse the 50 g cereal mix separately and combine with the rice. Place in a saucepan with a pinch of fine salt and enough water to cover. Bring to a boil, then simmer covered for 12-15 minutes on low heat. Remove from heat and let steam covered for 10-15 minutes.
Gently mix the rice with a spatula. Using plastic wrap, form four small rice balls.
Preheat oven to 240-250°C (th 8-9). Arrange salmon fillets on a baking sheet and bake for 6-8 minutes until perfectly cooked.
Serve the salmon steaks with rice balls and warm teriyaki sauce.
Source: REGAL Magazine, No. 55, 2013
