Hoisin Salmon with Bok Choy

Place 1 cup jasmine rice in the Suvie rice pot (black handles) and cover pot with lid. Place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Pat salmon dry and place in a greased Suvie roasting rack set within a Suvie pan (for Suvie 3.0, ensure the handles are facing down). Season salmon lightly with kosher salt and brush with half the hoisin sauce. Place salmon in the bottom zone of Suvie.

Place bok choy stems in a second Suvie pan. Drizzle with 1 tsp sesame oil and 1/2 tsp salt. Place pan in the top zone of Suvie. Input settings and cook now or schedule.

Remove pans from Suvie. Brush salmon with remaining hoisin sauce and set aside to cool. Stir bok choy leaves into the stems and return to Suvie. Broil for 5 minutes or until leaves are wilted.

Fluff rice with a fork. Remove bok choy from Suvie. Divide rice, bok choy, and salmon between plates and garnish with sesame seeds.