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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Sticky Rice
Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes, then drain.
Cook the Rice
In a pot, combine the soaked sticky rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until all the water is absorbed. Remove from heat and let it sit covered for another 10 minutes.
Cook the Shiitake Mushrooms
In a skillet, heat 1 tablespoon of butter over medium heat. Add the shiitake mushrooms and sauté until they are tender (about 5 minutes). Set aside.
Prepare the Soy Butter Sauce
In the same skillet, melt the remaining tablespoon of butter. Add soy sauce and stir to combine. Cook for another 2 minutes. Set aside.
Cook the Salmon
Preheat the grill or a non-stick skillet over medium-high heat. Brush the salmon fillets with teriyaki sauce on both sides. Cook for 4-5 minutes on each side or until the salmon is cooked through and flaky.
Serve
Fluff the sticky rice with a fork and mix in the sautéed shiitake mushrooms. Plate the rice, top with salmon, drizzle with soy butter sauce, and garnish with sesame seeds and chopped green onions.
