Soy Ginger Salmon & Pickled Cucumber Bowls - Rice Cooker Method

45 Minutes | Serves 4

Ingredients

FISH

3 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

2 cloves garlic, minced

2 teaspoons grated fresh ginger

1 teaspoon honey

½ teaspoon garlic-chili paste sriracha, or 1/4 teaspoon red pepper flakes

1 pound skin-on salmon fillet

2 teaspoons extra-virgin olive oil

Chopped green onions for serving

Toasted sesame seeds for serving

CUCUMBER SALAD

Cucumber cut into half-moons

1/4 cup rice vinegar

2 Tbsp white sugar

1/8 tsp salt

1/8 tsp red pepper flakes

RICE

1 cup rice

1 cup chicken stock

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Directions

1. Whisk the marinade ingredients together. Let the salmon marinate for 30 mins to overnight.

2. Add the rice and chicken stock to rice cooker. 1 cup rice \ 1 cup chicken stock

3. Add the salmon on top of the rice and set rice cooker to "plain."

4. Toss the cucumber in the quick-pickle mix and let rest while the rest cooks.

5. Top with green onions and sesame seeds.