Teriyaki Salmon with Sesame Broccoli

This meal is super easy to make and comes together in under 1 hour! Start by preparing the rice, and while the rice is soaking, prep the other ingredients.

Prepare the Japanese rice

Instructions below are for using an Instant Pot.

1. Rinse the rice in cold water until the water is clear
2. Soak the rice in water for 20 minutes
3. Using a sieve, drain the rice well (about 10 minutes).
4. To cook the rice, set the Instant Pot for 2 minutes, let it depressurize for 10 minutes, and then release the pressure

Prepare the broccoli

1. Preheat oven to 375F
2. Roughly chop the broccoli into florets
3. Add the sesame oil, and season with salt, pepper and chili flakes (to taste)
4. Mix well and spread out on a baking sheet

Prepare the teriyaki sauce

1. In a microwave-safe bowl, combine the mirin, soy sauce, sugar and 1 tbsp of the sake and heat for 30 seconds to melt the sugar. Set aside.

Prepare the salmon

1. Season with 1/4 tsp of salt and 1/8 tsp of pepper
2. Coat both sides of salmon with flour

Put it all together

Start cooking! The broccoli and salmon can all be started at the same time:

1. Put the broccoli in the oven, and cook for 15 minutes, stirring occasionally
2. For the salmon, heat a frying pan over medium heat. Once hot, add the oil and butter (make sure not to burn the butter). Add the salmon to the pan - skin side down and cook for 3 minutes, then flip over 
3. Add 1 tbsp of sake to the pan (2 tbsp for thicker fillets), cover the pan and cook on low for 3-5 minutes until it reaches a temperature of 125-130F. Transfer salmon to a plate
4. Add the teriyaki sauce to the pan and increase the heat a bit. When the sauce thickens, add the salmon back to the pan
5. Spoon the sauce over the salmon. When the sauce thickens, turn off the heat

Serve the salmon on top of the rice, with the broccoli on the side.