Sesame Salmon Rice Lunch
Salmon, edamame and nori sit over rice in a bowl rather than being shaped into individual rice balls. This makes a useful lunch when you want the components without the extra handling. Drain the canned salmon, cook the edamame as directed and add nori at the end. Serve the rice promptly instead of leaving the assembled bowls at room temperature.
East Asian · Preparation time: 10 min · Cook time: 22 min · Total time: 32 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 140 g Uncooked white rice
- 160 g Drained canned salmon
- 120 g Shelled frozen edamame
- 3 g Nori seaweed
- 15 ml Soy sauce
- 5 ml Toasted sesame oil
- 280 ml Water
Allergens listed for these ingredients · Fish, Soy, Wheat, Sesame. Check package labels.
Step-by-Step Instructions
- Cook rinsed rice in measured water according to its packet. Cook edamame separately and drain.
- Drain salmon and remove skin or hard bones. Mix salmon gently with soy sauce and sesame oil.
- Divide rice into bowls and add edamame and salmon. Snip nori into strips over the bowls and eat promptly.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, mixing bowl, sieve or colander, saucepan or pot sized for the ingredients, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep canned cooked salmon for the ready-to-eat topping. Raw fish cannot be mixed directly with soy sauce to make it safe to eat.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.