G’s Teriyaki Salmon Ikura Don with Cucumber and Sprouts

Recipe Collab with @cookinlikeag

What you’ll need

• 2 salmon filets, about 5 ounces each
• 3/4 cups teriyaki sauce, divided (I used Kevin’s)
• White jasmine rice, rinsed
• Cucumber, sliced
• Green Onions
• Sesame seeds
• Olive oil
• Hijiki and/or wakame
• Mint or Shiso leaves
• Sprouts
• Ikura (optional)
• Salt and pepper

Steps

1. Under a low water stream, rinse of salmon. Pat dry with paper towels.
2. Turn rice on to steam per package directions.
3. For sous vide salmon: 
   • Heat water bath to 122 degrees F. Add 1/2 cup of teriyaki sauce and a drizzle of olive oil to a ziplock bag, along with 2 salmon filets. Allow to marinate in the fridge for 30 minutes. 
   • After 30 minutes, lower the plastic bag into water using the water displacement method until the fish is completely submerged, and then clip the bag to the side of the pot. Cook time will vary based on the size of your fish. Inch-thick filets should cook in about 40 minutes, while half-inch filets should cook in 30 and 1.5-inch filets for an hour. 
   • While the fish is cooking, slice cucumber and green onions. Toast sesame seeds over a clean pan on high heat just until golden. Set aside.
   • When fish is cooked, remove from bag and pat dry. Discard cooking liquid. Heat a heavy pan on high heat with 2-3 tbsp of olive oil. Once oil is hot, lay salmon filets skin side up. Flip after 30s. Pour the remaining 1/4 of teriyaki sauce on top of the salmon, tilt the pan so it gathers in one corner and use a small spoon to baste the salmon fillets for an additional 30s. Remove from heat.
4. For pan-fried salmon:
   • Heat oil in a large stainless steel skillet over medium-high heat until shimmering. Add salmon fillets, skin side down. Immediately reduce heat to medium-low. Cook, pressing gently on the back of the fillets to ensure good contact between the skin and the pan, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when you attempt to lift with a spatula, allow it to continue to cook until it lifts easily.
   • Flip salmon and cook on the second side until a thermometer inserted into the thickest part registers 120°F for medium-rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel–lined plate to drain.
5. To serve:
   • Divide an even portion of rice onto 2 plates. Lay salmon filet next to rice. If you like, drizzle more teriyaki sauce on rice and/or salmon. Top each salmon filet with green onions. Top rice with hijiki and or wakame. Lay shiso or mint leaves under salmon. Place sliced cucumber and sprouts around salmon. If using, place a heaping spoonful of ikura around rice. Lastly, sprinkle with the toasted sesame seeds, and season (to taste) with salt and pepper. Enjoy :).