1/4 cup (60ml) gluten-free tamari (naturally brewed soy sauce)
1 tablespoon caster sugar
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon sake
4 skinless salmon fillets
Steamed rice, to serve
1 teaspoon black or white sesame seeds
Combine the tamari, sugar, mirin, and sake in a small bowl. Pour it over the fish and let it sit for 30 minutes.
You need to get the oven preheated to 180°C. Put some baking paper on a tray. Put salmon on it, pour the marinade over it, and cook for 8-10 minutes until it is done. Sprinkle with sesame seeds when you’re done cooking.
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