Sticky Salmon with Shitake Fried Rice from EVOQ | Suncoast View

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Sticky Glaze

  • ½ cup soy sauce
  • ¼ cup mirin
  • ¼ cup brown sugar
  • 1 teaspoon ground ginger
  • 1 tablespoon honey
  • ¼ cup water
  • 1 teaspoon cornstarch

Fried Rice

  • 2 cup jasmine rice
  • ½ cup shiitake mushroom
  • ½ cup bok choy
  • 4 oz thinly chopped scallion
  • 1 ea whole egg
  • 1 tablespoon cooking oil


  • 4- 6oz salmon filet
  • salt and pepper
  • oil for cooking


For the Glaze

In a small saucepan, bring to a boil: soy sauce, mirin, sugar, ginger, honey, water. In a separate bowl: mix 1 tbs cornstarch with 1 tbs water. Whisk cornstarch mixture into boiling soy sauce mixture and set aside.

For the Rice

Bring 2 ¼ cup salted water to a boil, stir in jasmine rice, return to a boil, cover, cook on low heat, and set a timer for 15 minutes. When fully cooked, lay out on a sheet pan and let cool (preferably overnight). Heat a non stick saute pan on high heat.

add 2 tablespoon cooking oil

add mushrooms and bok choy and stir fry for 1 minute

add rice and continue stir frying for 1 additional minute

add 1 tbsp soy sauce and stir until fully incorporated

Make a small well in the pan, add a little bit more oil, crack egg into well. Let the egg cook until set and then stir into the rice mixture.

To cook the Salmon

Heat a saute pan on high heat. Sear the salmon presentation side down until nicely browned.

Flip the fish and brush with the sticky glaze. Bake in oven for 4 minutes at 350 degrees. Place cooked salmon on top of rice and garnish with shaved scallions.

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