Ingredients:

  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) honey
  • 1 tsp (5ml) toasted sesame oil
  • ½ tsp (2.5ml) sriracha
  • 2 cups (300g) cooked jasmine rice
  • 1 can (5 oz/142g) canned salmon, drained and flaked
  • 1 tbsp (15g) neutral oil
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) fresh ginger, grated
  • 1 stalk (15g) green onion, thinly sliced
  • 1 tsp (3g) toasted sesame seeds
  • ½ tsp (1g) black pepper

Instructions:

  1. In a small bowl, combine the soy sauce, rice vinegar, honey, sriracha, and toasted sesame oil. Stir vigorously until the honey is fully dissolved and the mixture is homogenous.
  2. Heat the neutral oil in a large non-stick skillet or wok over medium-high heat. Add the flaked canned salmon and spread it in an even layer. Let it sit undisturbed for 2-3 minutes until the edges become mahogany-colored and crisp. Stir once and remove the salmon from the pan, setting it aside on a plate.
  3. In the same pan using the residual salmon oil, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant but not brown.
  4. Pour in the chilled jasmine rice, stirring constantly for 3-5 minutes until the rice begins to pop and smell nutty.
  5. Return the seared salmon to the pan and pour the sesame glaze over the mixture, stirring to coat everything evenly.
  6. Garnish with thinly sliced green onions, toasted sesame seeds, and black pepper before serving.