Teriyaki salmon with medium grain rice, broccolini and spinach

In a small saucepan combine 250 g soy sauce, 250 g mirin, 125 g dry white wine, 15 g rice vinegar, 75 g brown sugar, 10 g grated ginger and 10 g grated garlic.

Bring to a boil over medium high, then drop to medium low so it does not boil over and reduce 15 to 20 minutes until thick.

Put 400 g water, 300 g medium grain rice and 7 g salt in the rice cooker.

Cut the broccolini stems off the florets and slice the stems into coins, stopping where they feel woody.

Cut the stem ends off the spinach, rinse and spin dry.

Zip the dorsal fat off the salmon, remove the silver skin on an angle, cut the fillet into two equal portions and take the skin off each portion.

Salt both sides of the fish.

Check the sauce: it should have reduced by about five to six times to between one and a half and two cups, looking like a freshly poured pint of Guinness, thicker than a sauce but thinner than a glaze.

Preheat a 10 inch nonstick pan over medium high, add three tablespoons of neutral oil and heat until shimmering.

Lay the salmon in with the former skin side up and press it into the pan for the first 15 to 20 seconds so the flesh stays in contact.

Sear three to four minutes over medium high until browned and visibly cooked most of the way up the side, then flip away from yourself.

Reduce to medium low and coast another minute or so, aiming for 125 to 130F internal.

Move to a sheet tray to drain and rest, then glaze with the teriyaki.

Wipe the fishy oil out of the pan, return to medium heat with a long squeeze of olive oil and add the chopped broccolini with a strong pinch of salt.

Cook the broccolini two to three minutes over medium high until charred outside and just softened.

Add three to four cloves of minced garlic, keeping it moving so it does not burn.

Add the spinach and wilt about a minute, no further or it goes slimy.

Add a small pinch of salt and three large pinches of sesame seeds and cook about 15 seconds until toasty.

Stir in a few strong pinches of thinly sliced scallions.

Glaze the fish a second time with the still-warm teriyaki.

Plate the rice, then the vegetables, then the salmon, and spoon more teriyaki over everything.