RICE AND BEAN BOWLS RECIPES

Name: Sesame Salmon Bowls
Total time: 40 min
Yield: 4 servings
Ingredients: 1/4 cup unseasoned rice vinegar; 3 tablespoons granulated sugar; 1 teaspoon kosher salt, plus more for seasoning; 1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear; 1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes; 1/2 teaspoon toasted sesame oil; 1/4 cup low-sodium soy sauce; 3 tablespoons distilled white vinegar; 2 tablespoons safflower or canola oil; 2 tablespoons coarsely chopped scallions; 2 tablespoons minced fresh ginger (from one 2-inch piece); 3 Persian cucumbers, thinly sliced; 8 ounces green coleslaw mix (about 3 packed cups); 1 avocado, halved, pitted and thinly sliced; Torn toasted nori sheets, for garnish (optional)

SESAME SALMON BOWLS RECIPE - NYT COOKING

Sesame Salmon Bowls Recipe - NYT Cooking image

This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that’s typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that’s tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.

Provided by Kay Chun

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup unseasoned rice vinegar
3 tablespoons granulated sugar
1 teaspoon kosher salt, plus more for seasoning
1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear
1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
1/2 teaspoon toasted sesame oil
1/4 cup low-sodium soy sauce
3 tablespoons distilled white vinegar
2 tablespoons safflower or canola oil
2 tablespoons coarsely chopped scallions
2 tablespoons minced fresh ginger (from one 2-inch piece)
3 Persian cucumbers, thinly sliced
8 ounces green coleslaw mix (about 3 packed cups)
1 avocado, halved, pitted and thinly sliced
Torn toasted nori sheets, for garnish (optional)

Steps:

In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

SESAME SALMON BOWLS RECIPE - NYT COOKING

Sesame Salmon Bowls Recipe - NYT Cooking image

This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that’s typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that’s tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.

Provided by Kay Chun

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup unseasoned rice vinegar
3 tablespoons granulated sugar
1 teaspoon kosher salt, plus more for seasoning
1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear
1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
1/2 teaspoon toasted sesame oil
1/4 cup low-sodium soy sauce
3 tablespoons distilled white vinegar
2 tablespoons safflower or canola oil
2 tablespoons coarsely chopped scallions
2 tablespoons minced fresh ginger (from one 2-inch piece)
3 Persian cucumbers, thinly sliced
8 ounces green coleslaw mix (about 3 packed cups)
1 avocado, halved, pitted and thinly sliced
Torn toasted nori sheets, for garnish (optional)

Steps:

In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

More about "rice and bean bowls recipes"

SESAME SALMON BOWLS RECIPE - NYT COOKING

This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that’s typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that’s tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes

Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

See details

15 RICE BOWL RECIPES - LOVE AND LEMONS

Beans and Rice Bowls. Mango Ginger Rice Bowl This refreshing bean and rice bowl gets light, bright flavor from fresh basil, mango, and pickled ginger. Swappable veggies: Swap the snap …
From loveandlemons.com

See details

DELICIOUS RICE BOWL RECIPES | ALLRECIPES

Sep 15, 2021 · Buddha bowls are traditionally a combination of raw and cooked vegetables, beans, and a flavorful dressing over brown rice or quinoa. This bowl is topped with a spicy Thai lime …
From allrecipes.com

See details

15 DONBURI (JAPANESE RICE BOWL) RECIPES • JUST ONE COOKBOOK

Sep 06, 2017 · Donburi rice bowls are the quintessential Japanese comfort meal.“Don” (丼) refers to the bowl that the dish is served in, so for a typical donburi, you get a bowl of fluffy steamed rice …
From justonecookbook.com

See details

8 BREAKFAST RICE BOWLS FOR A HEARTY MORNING MEAL | ALLRECIPES

Dec 14, 2020 · Switch things up by making one of these filling breakfast rice bowls instead. Paired with sweet or savory ingredients, you'll be fueled up for the day. Rice bowls are an excellent …
From allrecipes.com

See details

THE BEST RICE RECIPES FOR THE ENTIRE FAMILY | MAHATMA® RICE

Arroz Congri. This Cuban black beans and rice dish cooking together with the savory hints of pork is the epitome of love. Arroz Congri is an easy rice and beans recipe and traditional Cuban rice …
From mahatmarice.com

See details

KOREAN GROUND BEEF AND RICE BOWLS - MY KOREAN KITCHEN

Jun 07, 2020 · Try this easy and delicious Korean ground beef and rice bowls recipe this week! This bulgogi spin off dish is perfect for a busy weeknight dinner. It's so simple to make, …
From mykoreankitchen.com

See details

20 EASY SHRIMP RECIPES WITH RICE | MYRECIPES

Feb 25, 2020 · From quick and easy bowls and plates (like these Shrimp Fajita Bowls, Sheet Pan Shrimp and Vegetables with Rice, and Shortcut Shrimp Paella) to Cajun-inspired suppers (we love this Jambalaya with Shrimp and Andouille Sausage and this Shrimp and Chicken Gumbo), you're going to want to bookmark this collection of shrimp recipes with rice.
From myrecipes.com

See details

15-MINUTE MEDITERRANEAN TUNA RICE BOWLS | THE ...

Feb 23, 2022 · These rice bowls make an unfussy dinner with delicious Tonnino wild caught tuna fillets, already cooked brown rice, and a simple chickpea, cucumber and tomato salad (which is just a variation of my 3-ingredient Mediterranean salad). To dress the salad and the rice bowls…
From themediterraneandish.com

See details

OUR TOP 10 RICE AND BEANS RECIPES - TASTE OF HOME

Nov 05, 2019 · Southwest Kielbasa Bowls Here's our at-home take on restaurant burrito bowls. We start with rice, kielbasa and black beans, then top 'em with salsa, red onion and cilantro. Use a spicier …
From tasteofhome.com

See details