Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
2 cups (470 ml) jasmine rice
2 cups (470 ml) cold water
4 x 4-ounce (113 g) salmon fillets
Salt and white pepper
Maple teriyaki sauce
¾ cup (180 ml) honey
¾ cup (180 ml) soy sauce
¼ cup (60 ml) maple syrup
2 tablespoons (30 ml) peeled, grated ginger
To serve
¼ cup (60 ml) sliced chives
¼ cup (60 ml) black and white sesame seeds, toasted
1 tablespoon (15 ml) sesame oil
Special Equipment
Oil mister
Method:
Spray bottom of the multi-cooker with an oil mister (if you don’t have an oil mister, just lightly grease using oil on paper towel). Pour rice and water into pot. Place steamer rack inside multi-cooker.
Season salmon fillets with salt and white pepper. Spray skin of salmon with oil. Place fillets skin-side down on steamer rack. Close and lock lid. Close vent. Select Pressure Cook on high for 5 minutes.
For the maple teriyaki sauce, add honey, soy sauce, maple syrup, and ginger to a heavy saucepan and heat over medium. Stir until thickened, about 5 minutes, then set aside.
Once the salmon has finished cooked, quick release the steam by opening the valve, making sure to vent steam away from you.
Plate salmon and rice. Brush teriyaki sauce over the salmon 2 to 3 times. Sprinkle chives and sesame seeds over top, then drizzle with sesame oil.
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