Teriyaki Salmon with Rice

By: Claudia Varleta

Teriyaki Salmon with Rice
Cooking lover, blogger and co-author of the books From the blog to the table, From the blog to the table for children and The scale.
cuisine icon Course
Main Dishes
cuisine icon Duration
10 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
10 minutes, 15 minutes or less, 4 portions, basmati rice, cold water, cook 4 min, fresh ginger or ginger powder, garlic powder, international, light brown sugar, main dishes, prep 6 min, pressure cook, rice, rice vinegar, salmon or trout fillets, seafood, sesame oil, soy sauce

prep icon Prep Time
6 min
cook icon Cook Time
4 min

serving icon Servings
4 Portions
Ingredients
  • 1 cup cold water
  • 1 cup Basmati rice
  • 4 salmon or trout fillets
  • 1 tsp garlic powder
  • ½ tsp fresh ginger or ginger powder
  • ¼ cup soy sauce
  • 2 tbsp light brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
Instructions
  • Place the inner pot inside the Instant Pot. Add the water and the pre-rinsed basmati rice.
  • Put the salmon fillets on top of the rice, without mixing. Try to keep the salmon in a single layer.
  • To make this easier, you can use the set of 2 multi-purpose molds with lids and 2 Instant Pot racks.
  • In a bowl, add the garlic, ginger, soy sauce, light brown sugar, vinegar, and sesame oil. Stir and reserve 3 tbsp of the mixture for later. Pour the rest evenly over the salmon fillets.
  • Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 4 Minutes.
  • Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid. Pour the remaining sauce over the salmon and serve hot.
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