Ming Tsai

Recipes

Directions

1. Spread the rub on a large plate and coat the salmon in it liberally.
2. Heat a large sauté pan over high heat. Add the oil and swirl to coat the pan. Add the salmon and sauté, turning once, until the salmon is cooked, 3 to 4 minutes per side for medium.
3. Meanwhile, cook the rice in a rice cooker, adding the lemon juice, half the zest, the scallions, and the salt to the water. Alternatively, place the rice in a medium saucepan fitted with a tight lid. Flatten the rice with a palm and without removing your hand, add water until it touches the middle and highest knuckle of your hand. Add the lemon juice, half the zest, the scallions, and the salt, cover, and bring the water to a boil over high heat, 10 to 15 minutes. Reduce the heat to medium and simmer for 30 minutes. Turn off the heat and let the rice stand, covered, to plump, for 20 minutes.
4. Place a small mound of rice on 4 plates (there will be rice left over) and top with the salmon. Garnish with the remaining zest and serve.