Asian Salmon Sticks with Coconut Vegetable Rice

Steps

1. oven grill to medium. Line an oven tray with foil.
2. Combine rice, first measure of coconut milk, water and salt in a pot and bring to the boil. As soon as it boils, stir, cover with a tightfitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
3. In a medium bowl mix together maple syrup/honey, sweet chilli sauce, soy sauce and ginger. Add salmon, toss to coat and leave to marinate for about 5 minutes.
4. Peel and grate carrot; remove core and seeds from capsicum then thinly slice; trim 1cm from ends of bok choy, rinse and thinly slice. Set all aside.
5. Thread 3-4 pieces of marinated salmon onto each skewer, leaving a small gap between each piece. Place onto prepared tray and cook (on highest oven rack) under grill for 3 minutes. Turn salmon over and cook a further 3 minutes, until just cooked through. If marinade starts to burn, reduce heat.
6. Heat a small, dry fry-pan on medium-high heat and toast sesame seeds for 1-2 minutes, until golden. Sprinkle sesame seeds over cooked salmon. Mix all rice dressing ingredients together in a small bowl. Add vegetables and dressing to pot with cooked rice and toss to combine.
7. divide coconut vegetable rice between plates and top with Asian salmon sticks.