Maple Teriyaki Salmon with Rice and Broccoli

Marinade and Teriyaki Glaze

• 1 oz fresh ginger, peeled and sliced
• 3 ½ oz shoyu sauce (Japanese soy sauce)
• 2 oz mirin
• 3 ½ oz maple syrup
• 4 fresh salmon fillets (approx. 4-6 oz ea.)

Salmon with Broccoli and Rice

• 8 ½ oz rice, white, Japanese sushi rice such as Kokuho Rose, Calrose
• 35 oz water
• 12 oz broccoli florets, cut into pieces (1½ in.)
  or 12 oz sugar snap peas
• black sesame seeds, toasted, to garnish (optional)
• 1 scallion, thinly sliced, to garnish (optional)