20-Minute Instant Pot Salmon and Rice Bowl

• Level:Easy

• Total: 20 min
• Active: 20 min

• Yield:4 servings

Ingredients

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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

Directions

Special equipment:

1. 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.
2. 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. 
3. 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. 

Cook’s Note

Settings may vary on your Instant Pot depending on the model. Please refer to the manufacturer's guide.

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