Best Steamed Salmon Veg Rice Bowl Recipes

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.

EASY STEAMED SALMON WITH SWEET POTATOES AND BROCCOLINI

Steps:

• Arrange sweet potato and Broccolini in a steamer basket and place in a large pot filled with 1 inch of water; season with kosher salt and pepper. Bring to a simmer, cover, and cook 6 minutes.
• Add salmon fillets to basket; season. Cover and cook until fish is done and vegetables are crisp-tender, 8 minutes more.
• Meanwhile, whisk together vinegar, miso, oil, and chives; season. Serve, drizzled over fish and vegetables.

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.