1½cupsjasmine rice or another long-grain white rice
2teaspoonssesame oil
4scallionssliced thinly
1teaspoonsea salt
Instructions
For the salmon kabobs:
Soak the skewers for 30 minutes in water. This prevents the skewers from scorching on the grill.
Preheat a grill to medium high heat.
Cut the salmon into 1 inch cubes and season with salt and pepper. Place a salmon cube on a skewer, followed by a slice of lime. Alternate salmon and lime until the skewer is filled.
Repeat with remaining salmon and lime slices.
Combine brown sugar, hoisin sauce, lime juice, soy sauce, sriracha, and ginger in a small saucepan over medium heat. Bring to a simmer and reduce heat to medium low. Cook for 2–3 minutes, or until the glaze thickens slightly. Remove from the heat and set aside.
Place the salmon skewers over direct heat. Grill for 3–4 minutes, or until the salmon releases easily from the grill grates. Flip and cook for an additional 3–4 minutes. Brush the glaze over the salmon cubes, grill for another minute, and remove from the grill. Serve immediately.
For the sesame scallion rice:
In a saucepan over high heat, combine rice with 3 cups of water and 1 teaspoon sea salt. Bring to a boil. Reduce heat to low and cover. Cook for 20 minutes.
Remove from the heat and let sit, covered for 5 minutes.Remove the lid and fluff rice with a fork.
Stir in the sesame oil and sliced scallions. Transfer to a serving dish and sprinkle with sesame seeds.
Notes
Instead of an outdoor grill, the salmon kabobs can also be made on an indoor grill pan.