Sesame Salmon Bowls

4 steps

Prep:30minCook:32min

Updated at: Thu, 17 Aug 2023 08:49:12 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories762.4 kcal (38%)

Total Fat32 g (46%)

Carbs77.7 g (30%)

Sugars13.6 g (15%)

Protein42 g (84%)

Sodium1011.7 mg (51%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ cuprice vinegar

unseasoned

3 tablespoonsgranulated sugar

1 teaspoonkosher salt

plus more for seasoning

1 ½ cupssushi rice

short-grain white rice, rinsed until water runs clear

1.5 poundsskinless salmon fillet

cut into 1-inch cubes

½ teaspoontoasted sesame oil

¼ cuplow-sodium soy sauce

3 tablespoonsdistilled white vinegar

2 tablespoonssafflower oil

or canola

2 tablespoonsscallions

coarsely chopped

2 tablespoonsfresh ginger

minced, from one 2-inch piece

3persian cucumbers

thinly sliced

8 ouncescoleslaw mix

green, about 3 packed cups

1avocado

halved, pitted and thinly sliced

nori sheets

torn, toasted, for garnish, optional

Instructions

Step 1

In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.

Step 2

In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.

Step 3

Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.

Step 4

Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

View on cooking.nytimes.com

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