Salmon Sticky rice bowl

Easy Sticky Rice

• 1 cup medium grain rice
• 1 cup water plus 1 Tbsp water
• light drizzle of Mirin

Wash rice until water is clear. Place rice in a bowl with just enough water to keep it moist and allow to sit for a few minutes. Drain rice and add to small pot with water and cover with top. Watch pot until water comes to boil. Immediately turn pot down to lowest setting and Cook for 12 or so minutes, or until all liquid is gone. Place a thin towel over the pot, then cover with pot top. Allow to steam for 15 minutes. Once time is done, drizzle rice with Mirin, and fold into rice with a rice paddle or spoon. Taste, resesaon if necessary and serve in bowl with Optional diced mangoes, sweet corn, cucumber and carrots quick pickled, Sticky salmon and topped with chopped green onions, sesame seeds and a drizzle of Japanese BBQ sauce and Sticky salmon sauce.

Sticky Salmon

• 1 lb salmon filet
• 2 tbsp avocado oil
• 1/3 cup low sodium soy sauce
• 1/3 cup pineapple juice
• 1 tbsp rice wine vinegar
• 1 1/4 Tbsp brown sugar
• 1 1/4 Tbsp ketchup
• 1 1/4 Tbsp hoisin sauce
• pinch ginger powder
• 2 cloves garlic smashed and chopped
• 1 tbsp cornstarch
• 2 tbsp cold water
• sesame seeds

Cut Salmon into cubes and set aside. In a small bowl, whisk all remaining ingredients except the avocado oil. Add avocado il to pan on high heat. Once oil is hot, add salmon cubes top side down and cook for about 2 to 4 mins, flip on skin side and cook 2 to 4 mins. Add sauce to pan and cover. simmer until sauce has thickened and set aside.

Cucumber Carrot Quick Pickle

• 1/2 large cucumber (or 1 whole mini cucumber) sliced thin with a mandolin
• 1 large carrot cut into quarters, and sliced thin longways with a mandolin
• 4 Tbsp sugar
• 4 Tbsp apple cider vinegar
• 1/4 Tbsp Cooking with Greens Pink Himalayan Sea salt
• 1 tsp crushed red pepper flakes

Whisk sugar, vinegar, salt and pepper flakes until sugar is dissolved. Add in cucumber and carrot and set in refrigerator to pickle at least 30 mins. Serve.