Salmon Teriyaki over Rice With Cucumber Salad

• 1 cup short white rice (or medium grain)
• 2 large cucumbers, peeled, seeded, and thinly sliced
• 1 green onion, thinly sliced
• 2 tablespoons distilled white vinegar
• 14 cup plus 1 tablespoon low sodium soy sauce
• 2 tablespoons sugar
• 1 teaspoon sugar
• fresh ground black pepper
• 12 cup dry sherry (or Japanese rice wine)
• 1 tablespoon honey
• 4 (6 ounce) salmon steaks (each 1 in. thick)
• 1 tablespoon toasted sesame seeds

1. Arrange oven rack 4 inches from heat source.
2. Preheat broiler.
3. Cook rice as label directs.
4. In a large bowl, combine cucumbers, green onion, vinegar, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1/4 teaspoon freshly ground black pepper until well mixed.
5. Cover and refrigerate.
6. Make teriyaki sauce: In small saucepan, heat sherry, honey, 1/2 cup soy sauce, and 2 tablespoons sugar to boiling on medium-high heat.
7. Cook 10 minutes or until reduced by half, stirring occasionally.
8. Meanwhile, line 151/2 'x101/2' jelly-roll pan or broiler pan with foil.
9. Sprinkle salmon with 1/2 teaspoon freshly ground black pepper to season both sides, and arrange on pan.
10. Broil 4 minutes.
11. Turn salmon over and broil 2 to 3 minutes longer or until just opaque throughout.
12. To plate: Divide rice, and cucumber salad among 4 dinner plates.
13. Place salmon on top of rice anbd spoon teriyaki sauce over salmon and sprinkle with sesame seeds.

short white rice, cucumbers, green onion, white vinegar, soy sauce, sugar, sugar, fresh ground black pepper, sherry, honey, salmon, sesame seeds

Taken from www.food.com/recipe/salmon-teriyaki-over-rice-with-cucumber-salad-409307 (may not work)