Directions

1. FOR THE RICE: (a) add the rice to a pan and submerge it with cold water by about 1-2 inches; (b) stir with your finger and drain when the water gets cloudy. Repeat this three times and then refill, submerging rice by 2 inches and adding a pinch of salt; (c) put pan on medium heat and wait until the rice reaches the water surface; (d) reduce to low heat, cover pan with a kitchen towel and then seal with the lid - keep like this for 15min; (e) without removing lid or towel, switch off heat but leave pan on stove for 10min. Alternatively use a rice cooker if you have one.
2. While the rice is cooking, heat the olive oil on a skillet, and when the oil begins to smoke a little, add the salmon (seasoned with pepper and salt) and fry it. When it begins to go brown, start shredding it using a spatula or wooden spoon. Discard skin when it comes loose, switch to medium heat and throw in the chopped garlic. Stir well and keep shredding for about 4min. 2min before it's ready, pour in some teriyaki sauce to give the salmon that dark red colour.
3. In a separate skillet, heat olive oil and fry onion until golden brown and translucent.