Salmon Rice Bowl

4.9
(109)
14137


15 minutes

Easy

1-2 servings

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ingredients:

Directions:

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Directions:

  1. Pour the rice and water into the base of the So Yummy Bella Rice Cooker with Steamer Basket.
  2. Place the cooked salmon, edamame, and an egg in the top steamer basket. Cover the Bella Rice Cooker with the lid and press the cook button.
  3. Allow the ingredients to cook for 7 minutes. At that point, the egg will have a jammy center, so carefully remove the hot egg from the cooker and transfer it to an ice bath for 3 minutes, leaving the rest to continue cooking.
  4. By this time, the rice, salmon, and edamame should be ready, and the rice cooker will automatically switch to Warm mode.
  5. Remove the steamer basket and use the white rice spoon to fluff up the rice.
  6. Scoop the rice into a bowl. Top the rice with steamed salmon, edamame, the jammy egg, tomatoes, cucumber, and a bit of lettuce. Enjoy!

What Is pork broth?

 

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

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