Best Salmon And Vegetable Rice Bowl Recipes

SESAME SALMON BOWLS

Steps:

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

20-MINUTE INSTANT POT SALMON AND RICE BOWL

Steps:

• 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.

SALMON AND VEGETABLE RICE BOWL

Steps:

• In a small pot add rice and water and cook rice according to package instructions. Cook until done, remove from heat and set aside covered.
• While rice cooks, heat drizzle of olive oil in pan over medium high heat. Add coleslaw mix and carrots and season with salt and pepper. Cook 3-4 min. or until slightly softened. Add garlic and stir until fragrant and veggies begin to brown. Add Mirin and combine. Remove from heat and set aside in bowl.
• Wipe pan used to cook veggies and heat to medium high. Add a drizzle of olive oil. Pat salmon dry with kitchen paper and salt and pepper liberally. Add to pan skin side down and sear until skin becomes brown and crisp. Flip salmon and cook until sides become opaque and remove from heat. Move to a cutting board to rest.
• Using same pan to cook salmon, add Tonkatsu sauce, Thai Sweet Chili Sauce, Lemon Juice, and butter. Over low heat stir until combined.
• Fluff rice with fork and add lemon zest to rice. Divide rice among two bowls. Top each with veggie mixture. Slice salmon in two pieces and add on top of veggies. Drizzle with sauce all over and garnish with Cilantro and Lemon wedges.

SPICY SALMON AND VEGETABLE BOWL

Steps:

• Preheat the broiler to low heat.
• Whisk together the chili garlic sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, sugar and vinegar until combined.
• Add the cut up salmon to the bowl and mix until coated.
• Line a cookie sheet with Reynolds Wrap® Non-Stick Foil and evenly spread out the salmon and cook under the broiler for 8 to 10 minutes or until browned and cooked throughout.
• Pour the remaining 1 tablespoon of sesame oil into a large frying pan on high heat and add in the bell peppers, snow peas and carrot and stir-fry for 3 to 4 minutes. Finish the vegetables by adding the remaining 1 tablespoon of soy sauce.
• Divide the rice into 4 portions and serve the cooked salmon and vegetables evenly.
• Optional Servings: Serve with a hard boiled egg or a fried egg.

STEAMED SALMON & VEG RICE BOWL

Steps:

• In a small bowl, mix together the dressing ingredients, then set aside. Boil the rice in plenty of water and drain when just cooked, about 15 mins.
• Meanwhile, put the vegetables and fish in a large steamer in two layers. Steam the fish for 5-8 mins and the veg for 4-5 mins until cooked through. Spoon the rice into bowls and top with the steamed fish and veg. Pour some dressing over and top with the spring onions, mixed seeds and pickled ginger, if you like.