- To make the teriyaki sauce, add the soy sauce, mirin, sake and honey to a small saucepan. Stir over a low heat until the honey has dissolved. Set aside.
- Dust the fish with corn flour and shake off excess.
- Heat a fry pan over a medium heat and add the oil. Fry the salmon on both sides until golden brown and just cooked through (the pieces are quite small so will only take 3 minutes or so on each each side). Pour over the teriyaki and remove from the heat. The residual heat will reduce the sauce and glaze the fish. Sprinkle with the clack sesame seeds.
- Spoon the rice equally into 2 bowls and top with the carrot, cabbage and edamame. Top with the fish and a dollop of spicy mayo. I love to mix the ingredients together and enjoy.
Serves 2.
