Salmon Teriyaki

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Annabel Karmel


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80 ml (3fl oz) soy sauce

100 ml (4 fl oz) sake (Japanese rice wine)

50 ml (2fl oz) mirin (sweet Japanese cooking wine)

2 tbsp caster sugar

4 X 150g thick fillets of salmon, skinned

4 tbsp vegetable oil

250 g button mushrooms, sliced

200 g beansprouts

3 tbsp finely sliced spring onion

200 g basmati rice

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