- 1⁄2 cup sake
- 3 tablespoons sesame oil
- 1 tablespoon soy sauce
- 2 cucumbers, thinly shaved
- Canola oil for brushing
- 1 pineapple, peeled and cut into planks
- 2 zucchinis, halved lengthwise
- 1⁄4 cup soy sauce
- 1⁄4 cup mirin
- 2 tablespoons sake
- 2 tablespoons light brown sugar
- 1 1⁄2 pounds salmon fillets, cut into 4 equal pieces
- 1 tablespoon canola oil
- Steamed sushi rice, for serving
- 2 avocados, pitted, peeled, and thinly sliced
1/ In a bowl, whisk together the sake, sesame oil, and soy sauce. Add the cucumbers and toss to coat. Let stand for at least 15 minutes.
2/ Heat a grill pan over medium-high heat and brush with canola oil. Working in batches, grill the pineapple and zucchini until tender-crisp and charred, about 3 minutes per side. Transfer to a cutting board and let cool slightly. Cut the pineapple into 1-inch cubes and the zucchini into 1⁄2-inch half-moons. Keep warm.
3/ To make the teriyaki sauce, in a small saucepan over high heat, combine the soy sauce, mirin, sake, and brown sugar, and bring to a boil. Reduce the heat to medium and simmer until thickened, about 3 minutes.
4/ Brush half of the teriyaki sauce over the salmon. In a large saute pan over medium-high heat, warm the canola oil. Add the salmon and sear until cooked through, about 4 minutes per side. Remove from the heat and brush with the remaining teriyaki sauce.
5/ Divide the rice among 4 bowls. Drain the cucumbers and distribute them evenly among the bowls. Top with the pineapple, zucchini, salmon, and avocado. Garnish with sesame seeds. Drizzle with soy sauce and serve.