20-Minute Instant Pot Salmon and Rice Bowl

Name: 20-Minute Instant Pot Salmon and Rice Bowl
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Asian
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

4 steps

Prep:1hCook:20min

Updated at: Thu, 17 Aug 2023 12:05:24 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories729.6 kcal (36%)

Total Fat24.8 g (35%)

Carbs82.2 g (32%)

Sugars4.2 g (5%)

Protein43.2 g (86%)

Sodium521.9 mg (26%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 cupslong-grain rice

rinsed

5 tablespoonsrice vinegar

1 teaspoonsugar

kosher salt

1.5 poundssalmon

skin removed, flesh cut into 2 - inch chunks

1 bunchradishes

or1smalldaikon, peeled

2 tablespoonslow sodium soy sauce

1 tablespoonsesame oil

3 cupsgreens

raw, such as arugula, baby spinach, radish sprouts or shredded napa cabbage

white sesame seeds

toasted, or black, or furikake, for topping

Instructions

Step 1

Special equipment: a 6-quart Instant Pot® multi-cooker

Pressure CookerManual

Step 2

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.

Step 3

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.

Step 4

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.

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