recipe adapted from Bon Appétit magazine, "Salmon Teriyaki" July 2017
Bring sake, mirin, and soy to a simmer in a small saucepan and reduce by about 2/3, which will take 5 minutes max.
Pour some of the teriyaki into a small bowl (saving the remainder for drizzling over the completed rice bowl after cooking) and spoon or brush it over the fillets before cooking. Broiling takes 3 - 6 minutes depending on your equipment and size of the fish—just keep and eye on things and pull it out to check it if you're unsure.
How to check if the fish is done: Using a fork or knife, take a peek into the middle and see if it is too rare and needs a minute or two more cooking, or if it is just beginning to turn opaque and is Just Right. Remember it will continue to cook after you remove it from the broiler, so slightly underdone is the way to go.
Assemble in a rice bowl w/a side vegetable. Drizzle remaining teriyaki over the top. Sesame seeds and green onion slivers are nice sprinkled on top.