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1. Whisk the soy sauce, mirin, sake, brown sugar, grated ginger and minced garlic together in a bowl. Slice the carrots into thin 0.5 cm rounds, trim the scallions and slice them thinly, and set aside.
4 tbsp Soy sauce,
4 tbsp Mirin,
4 tbsp Sake,
1 tbsp Brown sugar,
1 tbsp Fresh ginger, grated,
2 clove Garlic,
2 piece Carrots,
2 piece Scallions (garnish)
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2. Pour the water into the Instant Pot and set the trivet in place. Arrange the salmon fillets skin-side down on the trivet, then pour about two thirds of the teriyaki sauce over them, reserving the rest in the bowl.
4 piece Salmon fillets, skin-on,
2.7 tbsp Soy sauce,
2.7 tbsp Mirin,
2.7 tbsp Sake,
0.7 tbsp Brown sugar,
0.7 tbsp Fresh ginger, grated,
1.3 clove Garlic,
1 cup Water
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3. Lock the lid with the valve set to sealing and cook on high pressure for 3 minutes. Quick release the pressure immediately to keep the salmon tender and avoid overcooking.
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4. Carefully lift the salmon out with a spatula and set aside, tented loosely with foil. Remove the trivet, add the carrots and broccoli florets to the pot liquid, and set the pot to saute. Cook, stirring occasionally, for 2 to 3 minutes until the vegetables are bright and crisp-tender, then transfer them to a plate.
3 cup Broccoli florets,
2 piece Carrots
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5. Stir the reserved teriyaki sauce into the liquid left in the pot and bring to a simmer on saute. Mix the cornstarch with 1 tablespoon of cold water from the pot in a small bowl, then stir it in and simmer for 1 to 2 minutes until syrupy and glossy.
1.3 tbsp Soy sauce,
1.3 tbsp Mirin,
1.3 tbsp Sake,
0.3 tbsp Brown sugar,
0.3 tbsp Fresh ginger, grated,
0.7 clove Garlic,
1 cup Water,
2 tsp Cornstarch
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6. Divide the cooked rice among four plates and top with the salmon and steamed vegetables. Spoon the thickened glaze over the salmon and finish with the sesame seeds and sliced scallions. Serve right away.
1 tsp Toasted sesame seeds (garnish),
2 piece Scallions (garnish),
3 cup Cooked short-grain rice, to serve
