20-Minute Instant Pot Salmon and Rice Bowl
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Cooking Time:
20 min
Total Time:
20 min
Servings:
4 servings
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.
Ingredient
12 cups long-grain rice, rinsed
25 tablespoons rice vinegar
31 teaspoon sugar
4Kosher salt
51 1/2 pounds salmon, skin removed, flesh cut into 2-inch chunks
61 medium carrot, peeled
71 bunch scallions
83 Persian cucumbers
91 bunch radishes or 1 small daikon, peeled
102 tablespoons low-sodium soy sauce
111 tablespoon sesame oil
123 cups raw greens such as arugula, baby spinach, radish sprouts or shredded Napa cabbage
13Toasted white or black sesame seeds or furikake, for topping
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Nutritional components
- Serving Size1 of 4 servings
- Calories798
- Total Fat30g
- Saturated Fat6g
- Carbohydrates85g
- Dietary Fiber4g
- Sugar5g
- Protein45g
- Cholesterol94mg
- Sodium1142mg
Cooking process
Step 1Combine 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.
Step 2After 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.
Step 3Meanwhile, 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.
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