About the Recipe
Ingredients
1 1/2 cups dry sticky rice, rinsed
1 1/2 cups water
1/2 teaspoon salt plus a pinch, divided
4-5 shiso leaves, chopped
2 tablespoons toasted black or white sesame seeds
1/4 cup rice vinegar
1 tablespoon mirin
1 cup shredded carrots (about 2 medium)
1 1/4 pound salmon filet
1 tablespoon furikake seasoning, plus more for garnish
Preparation
Completely submerge cedar plank in water and let soak for for 2-4 hours.Â
Bring rice, water and 1/4 teaspoon salt to a boil over medium-high heat. Reduce heat to a low simmer, cover and cook for 20 minutes, (or according to package directions). Let sit off the heat for 5 minutes. Fluff with a fork and gently stir in shiso leaves and sesame seeds.
Meanwhile, combine vinegar, mirin a pinch of salt and carrots in a small bowl and set aside.
Preheat grill to medium (about 350-400 degrees). Sprinkle the remaining 1/4 teaspoon salt over the salmon. Place the soaked cedar plank on the grill gates and grill for 1 minute. Flip and place the salmon on the cedar plank. Cover and grill, checking occasionally and adjusting the plank as needed and to prevent hot-spots, until the fish is flaky throughout; 15-20 minutes. Remove from heat and sprinkle with furikake seasoning. Darin the carrot mixture and serve with the salmon and shiso rice. Garnish with more furikake if desired.