Sesame Salmon Bowls | Bruns Cookbook

Ingredients

1 teaspoon kosher salt, plus more for seasoning
1½ cups sushi rice (short-grain white rice), rinsed until water runs clear (Brown rice)
1½ pounds skinless salmon fillet (leave whole)
Vinaigrette
½ teaspoon toasted sesame oil, plus some for salmon
¼ cup low-sodium soy sauce (60 ml)
3 tablespoons distilled white vinegar (45 ml)
2 tablespoons safflower or canola oil (30 ml)
2 tablespoons coarsely chopped scallions
2 tablespoons minced fresh ginger (from one 2-inch piece)
Toppings
3 Persian cucumbers, thinly sliced
8 ounces green coleslaw mix (~ 3 packed cups) or (I use) Green Cabbage, thinly sliced
Purple Cabbage, thinly sliced (Lisa's add)
1 avocado, halved, pitted and thinly sliced
Edamame (Lisa's add)
Radishes, thinly sliced (Lisa's add)
Cilantro, for garnish
Torn toasted nori sheets, for garnish
Toasted sesame seeds, for garnish

salmon, rice

This easy meal can be all ready to go ahead of time! After a hike, heat the oven, start your rice, pull out your cut-up veggies, and serve! You have an all-in-one great meal!

Directions:

Vinaigrette: In a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the sesame oil. Mix well, and season with salt.
Grease cookie sheet with oil for salmon rub toasted sesame oil over bottom & top. Season with salt.
Make rice in Insta-Pot or Rice cooker normally.
Server: Scoop rice & salmon into bowls. Top each with some cucumbers, cabbage, edamame, radishes, and avocado. Drizzle with the vinaigrette. Top with nori, cilantro, & toasted sesame seeds

Yield:

4 Servings

Time:

40m

Source:

Sesame Salmon Bowls

Category:

Main