Salmon & Sticky Rice Bowl Recipe

Cooking Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Make the Vinaigrette

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

6. 6

   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.

7. 7

   Serve

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