Yaki Salmon with Yasai Itame and Japanese Brown Rice

Steps

1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, prepare the rest of the meal. In a medium bowl, combine sweet chilli sauce, soy sauce and lime zest and juice. Add salmon pieces to marinade and set aside to marinate.
3. While salmon marinates, prepare veggies. Thinly slice brown onion; finely shred cabbage until you have about 3 cups worth; grate carrot; thinly slice spring onions into 6cm lengths. Set all aside. Thread salmon onto each skewer, dividing evenly between skewers. Reserve excess marinade.
4. Heat a drizzle of oil in a large frypan on medium-high heat. Cook yaki salmon for about 4 minutes, turning halfway, until cooked medium. Set aside, covered, to keep warm. Heat a drizzle of oil in a large wok (or fry-pan) on medium-high heat.
5. Stir-fry onion and cabbage for 2-3 minutes, until onion is tender. Add garlic, ginger and carrot to wok/pan and stir-fry a further 1 minute, until carrot is tender. Add all remaining yasai itame ingredients to wok/pan and toss for about 1 minute, until combined. Season to taste.
6. spoon ¾ cup cooked Japanese brown rice per person onto plates or bowls. Top with 1-2 yaki salmon skewers and sprinkle over sesame seeds. Serve yasai itame on the side and squeeze a little lime over salmon.