Arctic char with teriyaki sauce and marinated vegetables

Ingredients:

• 1 and 1/4 cups sushi rice, rinsed well
• 2 carrots
• 1 medium turnip
• 1/4 tbsp. rice vinegar
• 1 tbsp. sugar
• 1/4 cup teriyaki sauce
• 2 tablespoons of honey
• 2 tsp. sesame oil
• 4 Arctic char fillets with skin (approximately 170 g each)
• 2 tsp toasted sesame seeds
• 5g sesame seaweed chips, thinly sliced ​​(about 3/4 cup)

Preparation:

1. In a medium saucepan, combine the rice, 1 3/4 cups water, and a pinch of salt. Bring to a boil, then reduce heat to low; cover and simmer until the water is absorbed, about 20 minutes. Turn off the heat and set the rice aside, covered.
2. Meanwhile, preheat the oven to broil. Using a vegetable peeler, slice the carrots and turnips into thin strips. In a large bowl, combine the chopped vegetables with the vinegar, sugar, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Gently toss with your hands to coat the vegetables evenly with the dressing.
3. In a small skillet over medium heat, bring the teriyaki sauce, honey, and sesame oil to a boil. Cook, stirring constantly with a silicone spatula, until thickened, 1-3 minutes.
4. Place the fish skin-side down on a foil-lined baking sheet, season with salt and pepper. Brush with the teriyaki mixture. Grill until the fish is cooked through and glazed, 5-7 minutes.
5. Divide the cooked rice, marinated vegetables, and fish among plates. Sprinkle with sesame seeds. Top the vegetables with strips of crispy seaweed.