For garnish: • 2 tbsp toasted cashews or peanuts • 2 green onions, sliced • Chili flakes (optional)
Instructions: 1. Rinse rice and cook with coconut milk, pineapple juice, sesame oil, and soy sauce until fluffy. Fold in diced pineapple at the end. 2. Mix soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Marinate salmon 15–20 min. 3. Sear salmon in a hot skillet until caramelized and glazed (about 3–4 min per side). 4. Serve salmon over sticky pineapple rice, topped with cashews, green onions, and optional chili flakes.
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