Sheet Pan Teriyaki Salmon with Vegetables and Sushi Rice

• 300 g Sushi rice
• 1 tbsp Rice vinegar
• 80 ml Light soy sauce
• 60 ml Mirin
• 2 tbsp Brown sugar
• 20 g Ginger root, firm and fresh
• 2 cloves Garlic
• 350 g Broccoli, tenderstem works best
• 250 g Carrot
• 1 tbsp Toasted sesame oil
• 600 g Salmon fillet, skin on or off
• 2 tsp Roasted sesame seeds
• 3 Spring onion

1. Heat the oven to 220°C (430°F). Rinse the rice in cold water until the water runs mostly clear, then drain well.
2. Cook the rice with 450 ml water: bring to the boil, cover, then cook on the lowest heat for 12 minutes. Take off the heat and leave, still covered, for 10 minutes.
3. Meanwhile, peel and finely grate the ginger, and finely grate the garlic. In a small saucepan, combine the soy sauce, mirin, brown sugar, ginger and garlic; simmer for 3 to 5 minutes until glossy and slightly thickened, then take off the heat.
4. Cut the broccoli into long, bite-sized pieces and peel the carrot, then slice it into thin batons. Toss the vegetables with the sesame oil on a baking tray, spreading them out so they roast rather than steam.
5. Nestle the salmon among the vegetables and brush the fish generously with the teriyaki glaze. Roast for 10 minutes, then brush with more glaze and roast for 3 to 5 minutes more, until the salmon is just opaque and flakes easily.
6. Fluff the rice, then fold through the rice vinegar. Slice the spring onion, serve the salmon and vegetables over the rice, and finish with the spring onion and roasted sesame seeds.

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