Start the rice first — everything else takes twelve minutes.

Mix the soy sauce, honey, grated ginger, crushed garlic and vinegar into a glaze.

Pat the salmon dry and sear skin-down in a hot oiled pan for 5 minutes until the skin releases easily.

Flip and cook 3 minutes more.

Turn the heat to low, pour the glaze around the fish, and spoon it over for 60-90 seconds until it thickens and turns glossy. Any longer and it burns.

Serve on the rice with the pan glaze poured over, topped with scallions and sesame seeds.