This fresh, healthful and flavorful meal comes together perfectly in 20 minutes. The rice is seasoned with a bit of vinegar and sugar to mimic sushi rice and the salmon is steamed, so it stays moist and delicate. Make sure you let the pot rest for the full 8 minutes so the the rice has time to absorb all the liquid it needs.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 cups long-grain rice, rinsed
- 5 tablespoons rice vinegar
- 1 teaspoon sugar
- Kosher salt
- 1 1/2 pounds salmon, skin removed, flesh cut into 2-inch chunks
- 1 medium carrot, peeled
- 1 bunch scallions
- 3 Persian cucumbers
- 1 bunch radishes or 1 small daikon, peeled
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 3 cups raw greens such as arugula, baby spinach, radish sprouts or shredded Napa cabbage
- Toasted white or black sesame seeds or furikake, for topping
Instructions
- Combine the rice, 2 cups water, 2 tablespoons vinegar, sugar and 1 teaspoon salt in a 6-quart Instant Pot®. Place the salmon on top and follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer’s guide for natural release. After 8 minutes, being careful of any remaining steam, unlock and remove the lid.
- Meanwhile, thinly slice the carrot, scallions, cucumbers and radishes or daikon and place in a large bowl. Toss with the remaining 3 tablespoons rice vinegar, soy sauce and sesame oil. Right before serving, toss with the greens. Divide the salmon and rice between four bowls, top with salad and sprinkle with the sesame seeds or furikake.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 770 |
| Total Fat | 27 g |
| Saturated Fat | 6 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 44 g |
| Cholesterol | 94 mg |
| Sodium | 1131 mg |
Reviews
My family loves this one. Normally make some extra greens as that is my favorite part!
We loved this – everyone in the family raved. Excited to make again and change up the veggies. (also may try to put some water chestnuts in with the rice?) So good!
I will make this recipe every week on Saturday
Was not a big fan of this. Salmon was overcooked for me, with no flavor, and steaming it with the rice gave all the rice a fishy taste/smell I didn’t like. The salad flavors were ok but I would have gone lighter on the sesame and more vinegar. Wouldn’t bother to make again.
Super easy and good flavors. Really enjoyed this recipe. I adjusted the veggies based on what we had in the fridge and reduced it for just 2 of us. Quick easy and yummy is a great combination
Really love this, reminiscent of a poke bowl, except with cooked salmon. Also good with teriyaki marinated salmon. The rice is amazing with the vinegar, salt and sugar. Feels like I was let in on a restaurant secret. And the dressing for the greens is something I might just make and keep in the fridge for salads. Then there is the fact that it is not time consuming. Happy to have found this and so is the family.
Really easy and yummy! We were left with a lot of extra rice so I may drop it down to just a cup. I also thought it could use a squeeze of lemon. Will make again!