Cook sushi rice according to package directions, approximately 15 minutes.
While rice cooks, combine soy sauce, mirin, sake, sugar, garlic, and ginger in a small saucepan.
Heat the teriyaki sauce over medium heat until it simmers and thickens slightly.
Cook edamame in boiling salted water until tender.
Heat vegetable oil in a skillet over medium-high heat.
Season salmon with salt and pepper, then sear skin-side down for 4 minutes.
Flip salmon and pour teriyaki sauce over the fillet.
Cook for another 3-4 minutes, basting with sauce, until salmon is cooked through.
Divide cooked rice between two bowls.
Top each bowl with one salmon fillet and teriyaki sauce.
Arrange edamame on the side of each bowl.
Garnish with green onion and sesame seeds.
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