INSTANT POT BROWN RICE SALMON POKE BOWL
INSTANT POT BROWN RICE
Brown rice contains more fibre and protein than white rice, making it heartier and chewier.
It also takes more time to cook brown rice compared to white rice, but the method is easy.
INGREDIENTS:
1 cup of brown jasmine rice
1 1/2 cups of cold water
1. In the Instant Pot liner, wash and drain the brown jasmine rice once or according to package instructions.
2. Add 1 1/2 cups cold water.
3. Plug in your Instant Pot, and put the lid on, ensuring the knob is in the “sealing” position.
4. Using the manual button, set the high pressure cook time to 22 minutes. 5. Naturally release for 10 minutes. Carefully turn the knob to “venting” to release the rest of the steam. When the float value (pin) has dropped, it is safe to open up the Instant Pot. Fluff up the rice with a spoon or fork, and it is ready to serve and enjoy.
SALMON POKE BOWL
Salmon Poke is cubed raw salmon in a soy sauce marinade. It is served on top of rice along with other rice toppings.
INGREDIENTS FOR SALMON POKE
1/2 lb. sockeye salmon (sashimi quality, usually purchased frozen)
MARINADE:
2-3 Tbs soy sauce
1 tsp pure sesame seed oil
1 tsp rice vinegar
1 Tbs chopped green onion
1/2 tsp Sriracha Hot Chili Sauce, or to taste
1 tsp Ponzu sauce (I use Kikkoman brand)
You will also need some cooked Instant Pot brown rice.
RICE TOPPINGS:
-canned corn
-sliced purple cabbage
-seaweed salad
-diced or sliced cucumber
-diced or sliced avocado
-anything goes, use your creativity and imagination
1. Cube the salmon into 1 inch pieces and place in a bowl.
2. Mix the salmon with the marinade ingredients and keep in the fridge for up to 2 hours.
3. Place your desired amount of brown rice in a serving bowl, add your favorite rice toppings, and place the salmon poke on top. So easy! Enjoy!
#InstantPotrecipes #salmonpoke #francineshuen