Preparation

• 1 Bring rice, water, butter and salt to a boil in a large stockpot. Reduce heat and simmer, covered, for 20 minutes. Remove from heat and let stand for 5 minutes.2 Heat oil in 1 or 2 large skillets. Add mushrooms and cook over medium high heat for about 5 minutes.3 Add carrot strips; cook and stir for 3 to 5 minutes more.4 Add bell peppers and snow peas; cook for 3 minutes more. Stir in green onions and set aside.5 Combine soy sauce, sesame oil, sherry, honey and cornstarch in a saucepan. Bring to a boil; reduce heat and simmer for several minutes until slightly thickened. Remove from heat and set aside.6 Broil or grill salmon fillets until fish flakes easily with a fork, about 10 minutes.7 Place a cup of cooked rice onto each serving plate and top with vegetables and salmon. Drizzle with sauce. Sprinkle with black sesame seeds as an optional garnish.
• Source:
• California Rice Commission - calrice.org