Preheat Oven 180degC.
Prepare the rice following the package instructions.
Wash and dry the Lettuce leaves.
For the teriyaki sauce place the agave syrup, soy sauce, grated ginger and rice vinegar in a sauce pan and simmer a low heat around 5 minutes without lid and Reserve.
In a pan-fry add a little bit of oil and seal the salmon fillets, start on the skin side, when the color of the salmon start to change (to cook) flip on the other side (don’t fully cook, the inner part of the salmon must still undercook). Remove from the stove.
Place the salmon in the oven proof dish skin down, add a little bit of the teriyaki sauce on top of the salmon. cover with aluminium foil. Finish cooking the fish in the oven. Cook for another 2 - 5 minutes. Don’t overcook.
To serve fill the lettuce with Rice, salmon add more teriyaki sauce, few spring onions and parsley leaves as topping. Enjoy