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