Instant Pot Salmon Rice Bowl Recipe
Servings 4
Calories 449kcal
Cost $20
Equipment
- 6 quart Instant Pot
Ingredients
Salmon Marinade
- 1/2 tablespoon olive oil
- 1 teaspoon toasted sesame oil
- 1 clove garlic minced
- 1/2 tablespoon Low-Sodium Soy Sauce
Salmon Rice Bowl
- 8 oz salmon 2 4 oz salmon portions
- 2 cups short grain sushi rice
- 1 3/4 cup water
- Low-Sodium Soy Sauce
- Kewpie Mayonnaise
- Sriracha Chili Sauce
- Furikake Seasoning
- Mini Cucumber Diced
- Avocado Sliced
- Toasted Sesame Seeds
- Green Onion Diced
Instructions
- In a small bowl or a quart sized baggie, whisk together olive oil, sesame oil, garlic and soy sauce. Add salmon portions and set aside for a quick marinade. Meanwhile, rinse 2 cups of rice until water is mostly clear. Drain in colander shaking out excess water.
- Spray Instant Pot insert with non stick cooking spray. Add rice and 1 3/4 cups of water to Instant Pot. Remove salmon from marinade and pat dry. Lightly season with kosher salt and black pepper.
- Lay salmon portions on top of uncooked rice. Lock Instant Pot lid in place and cook on low pressure for 12 minutes. Use Quick Release to release pressure and turn off keep warm setting. This will help prevent rice from sticking/burning.
- Remove lid and flake salmon and fluff rice until combined. Spoon salmon rice mixture into bowl and top with soy sauce, Kewpie Mayo, Sriracha Chili Sauce, Furikake Seasoning, Toasted Sesame Seeds, Cucumbers, and Avocado.
Nutrition
Calories: 449kcal | Carbohydrates: 76g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 109mg | Potassium: 359mg | Fiber: 3g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg