Salmon & Sticky Rice Bowl Recipe

Inspired by The Love.

Time1h

Serves2

snow peas, broccoli, eggplant and sesame chili-lime vinaigrette

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Ingredients

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Main Ingredients

2 pieces Salmon fillets

1 cup Sticky rice

1 cup Snow peas

1 cup Broccoli florets

1 medium Eggplant

2 tablespoons Toasted sesame oil

2 tablespoons Aged soy sauce

1 tablespoon Honey

2 tablespoons ReaLime juice

1 teaspoon Chili Flakes

1 tablespoon Sesame seeds

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Cooking Instructions

Prepare the Sticky Rice

Rinse the sticky rice under cold water until the water runs clear. Soak in water for at least 4 hours or overnight. Drain and steam the rice for about 30 minutes until tender.

Cook the Vegetables

In a pan, heat 1 tablespoon of sesame oil over medium heat. Add the snow peas and broccoli, stir-frying for about 5 minutes until tender-crisp. Remove from the pan and set aside.

Prepare the Eggplant

Slice the eggplant into rounds or cubes. In the same pan, add another tablespoon of sesame oil and cook the eggplant until golden brown and tender, about 8-10 minutes.

Cook the Salmon

Season the salmon fillets with salt and pepper. In the same pan, add a bit more sesame oil if needed, and cook the salmon for about 4-5 minutes on each side until cooked through.

Make the Vinaigrette

In a small bowl, whisk together the soy sauce, honey, lime juice, chili flakes, and sesame seeds.

Assemble the Bowl

In a serving bowl, place a portion of sticky rice. Top with salmon, sautéed vegetables, and drizzle with the sesame chili-lime vinaigrette.

Serve

Enjoy your Salmon & Sticky Rice Bowl warm, garnished with additional sesame seeds if desired.