Ingredients
1 cup uncooked jasmine rice (6 1/2 ounces) (such as Three Ladies Thai Hom Mali Rice)
1/2 teaspoon kosher salt
1 1/3 cups cold water
1 tablespoon toasted sesame oil
2 (2-ounce) pieces boneless, skinless salmon belly (about 1/2-inch thick)
3 ounces baby bok choy, yu choy, or broccoli florets (about 1 1/2 cups)
1/4 cup fresh or frozen yellow corn kernels
2 scallions
Ginger-Scallion Sauce
Mirin-Soy Sauce
Directions
Step 1
Rinse rice in a strainer until water runs clear. Shake rice dry in strainer. Stir together rice, salt, and 1 1/3 cups cold water in a 1-quart Chinese clay pot. Let stand at room temperature 1 hour.
Step 2
Heat rice mixture, uncovered and undisturbed, on a gas stovetop over medium-high until water along edges of clay pot begins to simmer in spots, 8 to 10 minutes. Continue simmering, uncovered and undisturbed, over medium-high until water is completely absorbed and rice makes a faint crackling sound, 5 to 6 minutes. Drizzle sesame oil evenly around inside edges of pot. Reduce heat to low; cover and cook until rice is just tender, about 10 minutes.
Step 3
Working quickly, turn off heat, uncover, and arrange salmon belly, baby bok choy, and corn in an even layer on top of rice. Increase heat to medium-high. Cook, covered, until rice smells nutty and makes a constant crackling sound, 4 to 5 minutes. Turn off heat, and let stand, covered, on unlit burner 15 minutes. Slice green parts of scallions to equal 3 tablespoons, and sprinkle over salmon, baby bok choy, and corn. (Reserve remaining scallion for another use.) Serve with ginger-scallion sauce and mirin-soy sauce.
