Entrees
Sushi Rice Salmon Bowl
Makes 4 servings
Sushi Rice Salmon Bowl
Makes 4 servings
Think of this as a deconstructed sushi roll. The toppings are quite versatile – use what you love and omit what you do not.
Ingredients
Rice:
- 1½ cups sushi rice, rinsed 3 times and pressed to drain of starchy water
- 1 cup water
- ¼ cup rice vinegar
- 1¼ teaspoons kosher salt
- 1 tablespoon granulated sugar
Dressing and Toppings:
- ½ cup reduced-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon crushed red pepper flakes
- 8 ounces salmon fillet, cut into 1-inch pieces
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 Persian cucumber, cut into matchsticks
- 2 to 3 scallions, thinly sliced
- ½ mango, peeled, pitted, and cut into matchsticks
- 1 avocado, sliced
- Sesame oil, for drizzling
- Sesame seeds, for serving
- Crumbled nori, for serving
- Wasabi, for serving
- Pickled ginger, for serving
- ¼ cup cilantro leaves, roughly chopped
Preparation
- Put the rinsed rice into the steaming pot. Add the water, vinegar, salt, and sugar. Stir to combine. Secure lid. Select Grains and set the time for 38 minutes. Press Start/Stop.
- While the rice is cooking, prepare the dressing and salmon. Put the soy sauce, honey, vinegar, oil, and pepper flakes into a small bowl. Whisk to combine; reserve.
- Put the salmon in a small mixing bowl. Season with the salt and pepper. Add half of the soy mixture and toss to coat the salmon. Cover and marinate in the refrigerator for 30 minutes.
- Once the rice has finished cooking, remove and reserve in a bowl, covered to keep warm.
- Place the tray into the steaming pot. Remove the salmon from the refrigerator, drain, and place the salmon pieces onto the tray. Select Fish, select the weight, and then set the time for 10 minutes. Press Start/Stop.
- While the salmon is cooking, prep the other ingredients and start assembling the bowls. Put 1 cup of rice in each of 4 bowls. Evenly divide the prepped toppings over the rice and then finish with the salmon. Drizzle additional sauce over the top of each serving.
