For this teriyaki salmon recipe, you will need:

700g-800g salmon fillet, cut into 5 equal pieces
4 tbsp rice wine
8 tbsp mirin (sweet rice wine)
8 tbsp soy sauce
4 tbsp sugar
6 tbsp oil
1 tbsp grated ginger

(serves 4)

Mix all the seasoning in a large bowl. Marinate the salmon in the mixture for an hour in the refrigerator. Heat the oil in a lidded wok. Fry the each side of the salmon for about 2 to 3 minutes on medium to high heat until the outside is browned. Add the marinade remaining in the bowl into the wok. Turn up the heat and bring back to boil briefly and reduce the heat again. Cover and simmer for about 2 minutes on medium heat until the salmon is just cooked through. Remove salmon and set aside so as not to over cook. Turn up the heat and cook the sauce uncovered until it thickens/caramelizes. Pour the thick sauce over the salmon. Serve with sushi rice.