Salmon and Sushi Rice with Hot, Sweet and Sour Asian Sauce

Not just for salmon, this piquant sauce would be delicious on most any seafood.

2 1/2 cups sushi rice
1 lb. piece of skinless salmon fillet
2 cloves garlic, peeled and minced
2 red or green chilis, deseeded and finely chopped
2 tbs. minced ginger root 1/4 cup fish sauce
2 tbs. sake (Japanese rice wine)
2 tbs. mirin (sweet Japanese rice wine)
2 tbs. lime juice

Cook the rice following the package directions.

Sear the salmon in a flat griddle or skillet for 4-5 minute on one side, then 1-2 minutes on the other side, depending on how you like your salmon cooked. Remove to a large piece of foil, wrap and set aside.

Mix the remaining ingredients together. Scoop some rice into a bowl, top with chunks to the salmon and spoon over the sauce.

Serves 4-6

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