Maple Teriyaki Salmon with Rice and Broccoli

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
  oder 340 g sugar snap peas
• black sesame seeds toasted, to garnish (optional)
• 1 green onion thinly sliced, to garnish (optional)