honey sriracha salmon bowl
Salmon
Honey-Sriracha Salmon Bowl
This fresh and flavorful rice bowl comes together in just 30 minutes. Kick up the flavor even more with your favorite creative toppings!
Ingredients:
- 1½ cups (375 ml) long grain white rice
- 2 cups (500 ml) water or vegetable broth
- ¼ cup (60 ml) rice vinegar
- 1 tsp (5 ml) sugar
- 12-16 oz. (350-450 g) boneless, skinless salmon fillets
- sauce
- ½ cup (125 ml) mayonnaise
- 2 tsp (10 ml) honey sriracha seasoning
- ½ lime, juiced
- ½ seedless cucumber
- ¼ red onion
- 1 avocado, peeled and pitted
- 1 carrot, peeled
- 1½ cups (375 ml) frozen shelled edamame, thawed
- optional: diced pineapple or mango, cilantro, sesame seeds
Directions:
- Rinse the rice until the water is mostly clear. Drain well and shake out the excess water.
- Add the rice and water or broth to the inner pot of the Deluxe Multi Cooker. Stir the vinegar and sugar into the rice. Lay the salmon on top of the rice. Set to SEAFOOD for 8 minutes.
- Combine the sauce ingredients together in a small bowl.
- Dice the cucumber. Thinly slice the red onion and avocado. Julienne or chop the carrot.
- When the timer is up, press CANCEL and press STEAM RELEASE. Remove the salmon to a bowl and flake it with a fork.
- To assemble the bowl, scoop the rice and salmon into a bowl, add toppings, and drizzle with the sauce.
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