800 grams salmon fillets, sliced into 1- to 1¼-inch-thick pieces

2 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons rice wine

6 tablepoons thinly sliced leeks

1 tablespoon grated ginger

2 cups rice and barley mix (available at korean groceries) or brown rice, cooked according to package directions, at room temperature

1 medium red bell pepper, seeded and diced finely

1 medium green bell pepper, seeded and diced finely

1 small carrot, peeled and diced finely

sliced leeks, to garnish

toasted sesame seeds, to garnish

1/4 cup thinly sliced leeks

2 tablespoons grated ginger

1 teaspoon sea salt

1/4 cup soy sauce

1/4 cup rice vinegar

2 tablespoons brown sugar

1 tablespoon sesame oil

1 tablespoon sriracha, or hot sauce (optional)

Steamed Salmon with Asian Rice Recipe

Steamed Salmon with Asian Rice Ingredients