Salmon Teriyaki

Ingredients
1 cup(s) short- or medium-grain white rice
2 large (10 ounces each) cucumbers, peeled in alternating strips, seeded, and thinly sliced
1 green onion, thinly sliced
2 tablespoon(s) distilled white vinegar
1/2 cup(s) lower-sodium soy sauce
1 tablespoon(s) lower-sodium soy sauce
2 tablespoon(s) sugar
1 teaspoon(s) sugar
Pepper
1/2 cup(s) dry sherry or mirin (Japanese rice wine)
1 tablespoon(s) honey
4 (6 ounce) salmon steaks, each 1 inch thick
1 tablespoon(s) toasted sesame seeds
Directions
Arrange oven rack 4 inches from heat source. Preheat broiler. Cook rice as label directs.
In large bowl, combine cucumbers, green onion, vinegar, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1/4 teaspoon freshly ground black pepper until well mixed. Cover and refrigerate.
Make teriyaki sauce: In small saucepan, heat sherry, honey, 1/2 cup soy sauce, and 2 tablespoons sugar to boiling on medium-high. Cook 10 minutes or until reduced by half, stirring occasionally.
Meanwhile, line 15 1/2" by 10 1/2" jelly-roll pan or broiler pan with foil. Sprinkle salmon with 1/2 teaspoon freshly ground black pepper to season both sides, and arrange on pan. Broil 4 minutes. Turn salmon over and broil 2 to 3 minutes longer or until just opaque throughout. Divide rice, cucumber salad, and salmon among 4 dinner plates. To serve, spoon teriyaki sauce over salmon and sprinkle with sesame seeds.