Sesame Salmon Bowls

Step 1 In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1¾ 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 ¼ 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 ¼ 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.

Didn’t like rice flavor. Make regular white /brown next time. Cooked fish in rice maker last few mins but needed to finish off in pan. Fish very flavorful, moist . Bought store bought WF’s coleslaw . Dreadful! Make own or omit! Added thin sliced radish. Lots of cilantro, lemon, sriracha, to serve etc….

Was easy, low stress and delicious. There were a lot of Ingredients, but if you prep the items before hand, no problem. The most time consuming part was dicing and skinning the salmon.

Skip the sugar in the rice. I used coconut aminos instead of soy sauce. Also, add 1/4 c water to the rice when you put the salmon in the pot. Use a large enough pot so the cubes of salmon can be laid on top of the rice in one layer.

Combine all other listed liquids in small bowl; add rice, salmon, veggies to bowl; drizzle with sauce