Terraki Salmon Recipe

Rinse and soak rice

Rinse 1.5 cups short-grain rice under cold water, stirring by hand, until the water runs mostly clear (about 3–4 rinses). Drain and let sit for 10 minutes.

Prepare mushrooms

If using dried shiitakes, rehydrate in 1 cup warm water for 20 minutes, then squeeze and slice. If fresh, wipe and thinly slice. Measure 1 cup sliced mushrooms.

Cook rice with mushrooms

Combine the rinsed rice, 1.65 cups water, and sliced shiitake mushrooms in a medium saucepan or rice cooker. Add 1 tbsp butter, 1 tsp soy sauce, 1 tsp mirin and 1/4 tsp salt. If using a saucepan, bring to a gentle boil over medium heat, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. If using a rice cooker, follow the cooker instructions for white rice.

Finish sticky rice

After resting, fluff the rice gently with a rice paddle or fork. Stir in 1/2 tsp toasted sesame oil and 1 tbsp chopped chives or scallions (optional). Keep warm until plating.

Combine and simmer

In a small saucepan over medium heat combine 1/2 cup low-sodium soy sauce, 3 tbsp mirin, 2 tbsp sake, 2 tbsp light brown sugar, 2 minced garlic cloves, and 1 tsp grated ginger. Bring to a gentle simmer and cook 3–4 minutes to meld flavors.

Thicken and enrich

Whisk 1 tsp cornstarch with 1 tbsp cold water until dissolved to make a slurry. Slowly whisk the slurry into the simmering sauce. Allow sauce to simmer 1–2 minutes until it thickens slightly (it will continue to thicken as it cools). Turn heat to low and whisk in 3 tbsp unsalted butter, one tablespoon at a time, until fully incorporated and glossy. Finish with 1/2 tsp toasted sesame oil.

Taste and hold

Taste and adjust seasoning—if too salty, add 1–2 tsp water or a little more mirin for balance. Keep the sauce warm on lowest heat, stirring occasionally. Reserve 2–3 tbsp for glazing the salmon and the remainder for serving.

Prepare salmon

Pat the 4 salmon fillets dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper on both sides. Let sit at room temperature for 10 minutes while rice and sauce finish.

Sear salmon

Heat a large nonstick or stainless skillet over medium-high heat. Add 2 tbsp neutral oil and heat until shimmering. Place salmon fillets skin-side down (press gently for 10 seconds to prevent curling). Sear skin-side down without moving for 4–5 minutes, until skin is crisp and the fish is cooked about two-thirds of the way up the sides.

Glaze and finish

Flip the fillets and cook the flesh side 1–2 minutes. Spoon or brush 1–2 tbsp of the warm teriyaki soy-butter sauce onto each fillet, then cook another 30–60 seconds so the glaze sets and the fish reaches an internal temperature of about 125–130°F (51–54°C) for medium-rare to medium. Remove salmon to a plate and rest 2 minutes. (If you prefer fully done salmon, cook to 145°F.)

Divide the shiitake sticky rice among 4 plates (about 3/4 cup per plate). Place a glazed salmon fillet atop or beside the rice. Spoon additional teriyaki soy-butter sauce (about 1–2 tbsp) around the rice or lightly over the salmon as desired.

Garnish each plate with a sprinkle of toasted sesame seeds, 1/2 tbsp thinly sliced scallions, a lemon wedge, and a small handful (about 1 tbsp) of microgreens or baby cilantro if using. Serve immediately.