Instant Pot Salmon and Rice
Ingredients
The main ingredients
-
1
cup
long-grain white rice
-
1 ¼
cups
water
-
4
pieces
frozen salmon fillets (about 6 ounces each)
The teriyaki sauce
-
¼
cup
rice wine vinegar
-
¼
cup
coconut aminos or reduced sodium tamari
-
2
teaspoons
toasted sesame oil
-
1
tablespoon
maple syrup
Instructions
- Rinse the uncooked rice until the water runs clear and transfer it to the Instant Pot.
- Add the water to the rice and place the frozen salmon fillets on top without stirring.
- Lock the lid and set the cooking time to 4 minutes at high pressure.
- After cooking, let the pressure release naturally for 5 minutes, then use quick release for any remaining pressure.
- Transfer the cooked rice and salmon to a serving dish.
- In a small bowl, mix the rice wine vinegar, coconut aminos, sesame oil, and maple syrup, then pour over the salmon and rice.
- Serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
438
Total fat
10.6g
Total carbohydrates
42.4g
Total protein
42.4g
Sodium
557.8mg
Cholesterol
86.9mg
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