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+ servings
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5 from 1 vote


Once the rice is cooked, it is chewier, sticky, and has a sweet flavor that perfectly complements the warmth of ginger and the sweet, zesty glace from the salmon marinade. (If sweet rice is not available , you can use any kind of rice of your choice)
Servings: 4 to 6


  • 1 tablespoon or more grated ginger
  • 3 tablespoon finely diced cooking onion
  • 3 bay leaf
  • 1 tablespoon oil
  • 2 cups sweet rice
  • 2 ½ cups water


  • Turn on your rice cooker or a pot using medium heat, sautee the onion for a few minutes.
  • Add the ginger and continue cooking until it is fragrant, onions are soft and the ginger has a little color.
  • Add the bay leaf and rice and stir for  3-5 minutes.
  • Add water, put the lid on, and let the rice cook itself using the rice cooker(the rice cooker I’m using usually cooks in 15minutes).
  • If using the stovetop, crank the heat to high, bring it to a boil. Lower the heat to the lowest setting and put the lid on and continue cooking ( It should take 10 minutes or more)