Sesame Salmon Bowls

I made this as written but had to use jasmine rice, and I added cilantro and toasted sesame seeds to finish. I made it in a rice cooker, putting in the salmon on top of the rice for the last 10 minutes of the rice cooking time. It was delicious!

Many elements but great recipe. Get the salmon skinned by the fishmonger but keep the skin. Dry and season the skin with salt, fry until crispy, chop into squares and add as garnish to the bowl.

You HAVE to make this! So flavorful. Simple. Beautiful dish. Don't use cheap salmon. This dish really highlights the fish. So using a really fresh filet is important. The only thing I changed was when I added the fish to the rice to steam I went ahead and added another two tablespoons of water and turned the heat up a just a tad for 3 minutes, then returned it to low. It turned out so good! My partner said it's the best thing I've ever cooked!!

Make a double batch of the dressing and toss the coleslaw mix with some dressing prior to serving. I garnished with black sesame seed. Delicious!

Why not use seasoned rice vinegar and skip the sugar?

Good recipe but would skip the sugar. It was too sweet for me. Also, topped it with thinly sliced radish and cucumber, cilantro, basil and lime juice

The reason everyone is adding water is that the rice to water proportion is way off. Should be 2 cups water to 1 cup rice. 15 min into cooking rice, I added 3/4 c of water and then added another 1/4 c when I added salmon. I used Japanese short grain rice.

I grew up in Hawaii so I know a thing or two about race. You always always always wash rice! And I know it says that in the ingredients, but it would probably help a lot of people if you also put it in the preparation directions at the start right before it says to add the rice to the vinegar.

I used the rice cooker to cook the salmon. Once rice cooker was done cooking, I put in the salmon while it was on keep warm for 12 minutes

Wash rice first. Can use seasoned rice vinegar and less or no sugar. 2.25 cups water. Only 10 min with salmon. Skin salmon and fry skin separately. Soak cabbage in seasoned dressing - no need to add more after. Slice cabbage very thinly and small; cut cucumbers in half before slicing.

Make sure you really use a large saucepan! If it's too small, the fish will all sort of clump together, trapping the steam and negatively altering the cook significantly.

I really don't understand how or why one would use an Instant Pot for this. You really shouldn't use an Instant Pot for anything with such a low cook time (use it for stuff that takes longer than 30-40 minutes to make - best for those 1-8 hour cook times). But a rice cooker (say my Zojirushi one) PERFECT! With a rice cooker, you CAN easily pop it open to put in the fish (no need to wait until it depressurizes).

Personally, I like my salmon on the medium-rare side, so the 12 minutes steam was a bit long for my tastes. I would've kept it only to 10, perhaps as little as 8, for nice soft salmon. Everything else was delicious and so easy to make for a weekday evening!

The only thing I am angry about is why I waited until yesterday to create this absolutely amazing entree. The rice itself was pure heaven with a flavor profile I've never had in my home, but all of the touches/add-ons really popped...particularly the Persian cucumber and Avocado. Kay Chun, you totally rock! And now I rock in my little family of two!!!

Light and delicious. Didn’t have a large saucepan, so used small stockpot. The rice (jasmine) cooked a bit more quickly and was starting to brown on the bottom at 20 minutes. The crispy bits were good! As suggested I put 3 tbls of water in the rice before adding salmon and cooked 15 minutes more. I added sautéed corn, grated carrot, cuke, avocado and broccoli slaw and some everything but spices. Fantastic. Anything from the farmers market will be at home in this dish. A keeper!