Salmon Teriyaki with Mixed Vegetables over Rice

1

Measure the rice accurately and place in the inner cooking pan. Rinse white rice until water clears, or rinse quickly once if using brown rice.

2

Add water to the corresponding water level for “WHITE RICE” or “BROWN RICE,” whichever you are using. Cook the rice using the “HARDER,” “REGULAR” (if available), or "WHITE RICE" setting for white rice, and the “BROWN” setting for brown rice.

3

In a small saucepan heat the mirin and sake until it comes to simmer over medium heat. Add the sugar and shoyu and bring it to a gentle simmer, dissolving the sugar. Turn the heat to low, add the garlic and cook the mixture for 7 minutes. Turn off the heat, add the chile flakes and cool to room temperature.

4

Salt the salmon pieces with 1 tsp. salt on each side and let it stand for 20 minutes. Rinse the salmon under cold tap water, drain and gently wipe dry the fish with paper towel. Heat a nonstick or regular skillet over medium heat. Apply a thin coating of oil to the bottom of the skillet. Salt the salmon with 1/8 tsp. salt and place the fish in the skillet, skin-side down. Cook the salmon over medium-low heat until the skin is golden. Turn over the fish and cook it over low heat, until fish is almost cooked through, about 7 minutes. Spoon 6 to 8 Tbsp. prepared sauce evenly over each fish and let the sauce sizzle in the skillet. Be careful not burn the sauce. Turn off the heat.

5

Divide and transfer the cooked rice in 4 to 6 bowls. Spoon 1 tablespoon prepared sauce over the rice. Top each rice portion with a salmon piece. Divide and pour the leftover sauce in the skillet over the fish. Clean the skillet.

6

Put the skillet back on the stove and heat it over high heat. Add the vegetable oil, and when the oil sizzles, add the frozen mixed vegetables. Cook the vegetables over high heat, stirring all the time, for 1 to 2 minutes. Remove the skillet from the heat and add 1 to 2 Tbsp. prepared sauce. Put the skillet back to the heat and toss the vegetables with the sauce.