Marinade and Teriyaki Glaze

• 30 g fresh ginger, peeled and sliced (see Tip)
• 100 g Japanese soy sauce (or shoyu)
• 60 g mirin
• 100 g maple syrup, pure
• 520 - 680 g salmon fillet, fresh, skin on or skinless, cut into 4 filets 130 g-170 g ea.

Salmon with Broccoli and Rice

• 250 g rice, white, Japanese sushi rice such as Kokuho Rose, Calrose
• 1000 g water
• 340 g broccoli florets, cut in 3-4 cm florets or 340 g sugar snap peas
• black sesame seeds, toasted, to garnish (optional)
• 1 green onion, thinly sliced, to garnish (optional)