Teriyaki Salmon

Rinse the Japanese Short-Grain Rice under cold water until the water runs mostly clear, then cook according to package instructions (typically 1 cup rice to 1–1¼ cups water) and let rest covered when done.

Make the teriyaki sauce: combine Soy Sauce, Mirin, Sake and Sugar in a small saucepan (about 3:3:2:1 ratio by tablespoons as a starting point) and bring to a gentle simmer over medium heat, stirring until the Sugar dissolves.

Reduce the heat and simmer the sauce until it slightly thickens (3–5 minutes); taste and adjust balance of sweetness or saltiness, then remove from heat and set aside.

Pat the Salmon Fillet dry with paper towels and season lightly with salt; this helps achieve a good sear and keeps the skin crisp if present.

Heat a heavy skillet over medium-high heat and add a thin film of Neutral Oil. When the oil shimmers, place the Salmon Fillet skin-side down (if applicable) and press gently for 10–15 seconds to prevent curling.

Sear the salmon for 3–4 minutes on the first side until a golden crust forms, then flip and cook the second side 2–3 minutes for medium doneness (adjust time for thickness).

Return the pan to low heat and pour in a few tablespoons of the teriyaki sauce; spoon the sauce over the Salmon Fillet as it warms and glazes the fish, cooking another 30–60 seconds so the sauce clings nicely.

Grate the Daikon coarsely and squeeze out any excess water, or serve it loose as a refreshing, slightly peppery garnish alongside the fish.

To serve: spoon the cooked Japanese Short-Grain Rice into bowls or onto plates, place the glazed Salmon Fillet on top, drizzle with extra teriyaki sauce, and add a small mound of grated Daikon on the side. Enjoy immediately.