Brown, red and black rice varieties make an ideal accompaniment to Asian-glazed salmon.


  • 1/4 cup (55g) caster sugar
  • 1/4 cup (60ml) soy sauce
  • 1 red onion, sliced into thin wedges
  • 500g skinless salmon fillet, pin-boned
  • 1 1/3 cups (265g) SunRice Mountain Blend rice
  • 1 bunch broccolini, sliced on the diagonal
  • Lemon wedges, to serve


  1. Preheat the oven to 200C.
  2. Combine sugar and soy in a saucepan over low heat and cook, stirring, for 1 minute or until sugar dissolves. Cool slightly. Brush onion and salmon with half the soy mixture, transfer to a baking paper-lined baking tray and bake for 10 minutes or until salmon is just cooked. Rest for 5 minutes.
  3. Meanwhile, cook rice according to packet instructions, adding broccolini for the last 3 minutes of cooking time. Drain, then add remaining soy mixture and toss to combine.
  4. Divide rice and broccolini among serving bowls. Flake over salmon and serve with onion and lemon wedges.