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ginger crispy rice with salmon and bok choy
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Total: 2 hours, 10 minutes

Servings: 2


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Step 1

Rinse rice in a strainer until water runs clear. Shake rice dry in strainer. Stir together rice, salt, and 1 1/3 cups cold water in a 1-quart Chinese clay pot. Let stand at room temperature 1 hour.

Step 2

Heat rice mixture, uncovered and undisturbed, on a gas stovetop over medium-high until water along edges of clay pot begins to simmer in spots, 8 to 10 minutes. Continue simmering, uncovered and undisturbed, over medium-high until water is completely absorbed and rice makes a faint crackling sound, 5 to 6 minutes. Drizzle sesame oil evenly around inside edges of pot. Reduce heat to low; cover and cook until rice is just tender, about 10 minutes.

Step 3

Working quickly, turn off heat, uncover, and arrange salmon belly, baby bok choy, and corn in an even layer on top of rice. Increase heat to medium-high. Cook, covered, until rice smells nutty and makes a constant crackling sound, 4 to 5 minutes. Turn off heat, and let stand, covered, on unlit burner 15 minutes. Slice green parts of scallions to equal 3 tablespoons, and sprinkle over salmon, baby bok choy, and corn. (Reserve remaining scallion for another use.) Serve with ginger-scallion sauce and mirin-soy sauce.

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