Sake Salmon and rice

From Nigella Lawson
I love Nigella and I'm always looking for a new way to prepare salmon (since I've only found one other way that I like.)

1 tsp English mustard, or wasabi paste
2 tbs Worcestershire sauce
1 tbs soy sauce
1 tbs garlic or chili oil

1 tsp sake
2 salmon fillets
1 c. basmati rice
2 cardamom pods

1/4 c. sake
1 tbs soy sauce
1/2 tsp fish sauce or brown rice vinegar
1 tsp Worcestershire sauce
1 tsp English mustard, or wasabi paste
1 to 2 tbs chopped fresh cilantro, to garnish

In a freezer bag, combine the mustard or wasabi paste, Worcestershire sauce, soy, oil, and sake and add the salmon fillets and marinate for about 20 minutes.
Put rice in a pan, bruise cardamom pods and chuck them in too and put double the volume of water as you have rice.
Bring to the boil, then turn down to the lowest you possibly can, clamp on a lid and leave until the rice has absorbed the water and is cooked, about 15 minutes.
Heat a smooth griddle or nonstick skillet, and cook the salmon fillets for 1 1/2 minutes on 1 side then a minute on the other side.
Remove the salmon, double wrapping each fillet in foil parcels and let them rest for 10 minutes.
Bring the sake to a boil in a tiny little saucepan to let the alcohol taste evaporate.
Take the pan off the heat and add the other sauce ingredients.
Unwrap the salmon fillets, removing them to a wooden board for carving as you do so.
Arrange some freshly boiled rice on 2 plates, and slice the salmon fillets into thin slices.
Lay the carved salmon on top of the rice and spoon over the sauce, garnish with cilantro.