Sesame-crusted salmon with sticky rice and bok choy

Recipe: Sesame-crusted salmon with sticky rice and bok choy (gluten-free)


  • 1/2 tsp dried chilli flakes
  • 4 tbs white sesame seeds
  • 4 tbs black sesame seeds
  • 1 tbs chopped flat-leaf parsley
  • 1 eggwhite
  • 4 x 150g salmon fillets, skinned, pin-boned
  • 200g (1 cup) koshihikari
  • rice 40ml (2 tbs) vegetable oil 1 1/2 tsp rice vinegar
  • Steamed bok choy and tamari


  1. Combine chilli flakes, sesame seeds and parsley and spread on a sheet of baking paper.
  2. Place the eggwhite in a shallow bowl; lightly beat with a fork until frothy. Dip each salmon portion in the eggwhite, then cover with sesame mixture until each piece is well coated. Refrigerate for 10 minutes. Place the rice in a pan with 1 1/2 cups water and bring to the boil, stirring occasionally. Reduce the heat to low-medium, cover with a lid and simmer for 15-20 minutes. Remove from heat and let stand, covered, for 5 minutes.
  3. Meanwhile, heat the oil in a non-stick frypan over medium-high heat. Add the salmon pieces and cook for 3 minutes on each side. Add vinegar to the rice and stir to combine. Serve the salmon with sticky rice, steamed bok choy and a drizzle of tamari.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)