Glazed Salmon & Sticky Rice Recipe
‘dashi,’ broccoli, snow peas, eggplant, sesame, ginger, chili and yuzu
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Ingredients
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Main Ingredients
Method
Cooking Steps
Prepare the Sticky Rice
Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 1 hour, then drain.
Cook the Sticky Rice
In a pot, combine the soaked sticky rice and 2.5 cups of water. Bring to a boil, then reduce to low heat, cover, and simmer for about 20 minutes, or until the rice is tender. Remove from heat and let it sit covered for another 10 minutes.
Prepare the Vegetables
While the rice is cooking, chop the eggplant into bite-sized pieces. Blanch the broccoli florets and snow peas in boiling water for 2-3 minutes, then transfer them to an ice bath to retain their color.
Glaze the Salmon
In a small bowl, mix together dashi broth, yuzu juice, grated ginger, sesame oil, and chili flakes. Marinate the salmon fillets in this mixture for 15 minutes.
Cook the Salmon
In a skillet over medium heat, add a little sesame oil. Remove the salmon from the marinade and place it skin-side down in the skillet. Cook for about 5-6 minutes on each side or until cooked through and flaky. Pour the remaining marinade over the salmon in the last minute of cooking.
Serve
Serve the glazed salmon over a bed of sticky rice, topped with blanched vegetables. Drizzle with additional yuzu juice and garnish with sesame seeds if desired.