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Food bowls—basically a complete, balanced meal in a single bowl—are hugely popular right now. They are endlessly customizable and are usually pretty to look at, too. Here, cookbook author and New York Times food columnist Melissa Clark shares her healthy Asian-inspired salmon rice version.
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Place the rice in a sieve and rinse well under cool running water.
In a medium pot or rice cooker, combine ¼ cup of the vinegar (save remaining vinegar for the dressing), the sugar, salt and 2 ¼ cups water. If using a pot, bring to a simmer, stirring, then add the rinsed rice. When the mixture returns to a simmer, cover and reduce heat to low. Let cook until the rice is tender and the liquid absorbed, 15 to 20 minutes. If using the rice cooker, add the rice and set it to cook according to the directions.
While the rice is cooking, make the sauce. In a small bowl, combine the remaining ¼ cup vinegar, soy sauce, scallions, ginger and garlic and mix well. Whisk in the peanut oil and sesame oil. Set the sauce aside.
In another bowl, toss the salmon with the fish sauce or soy sauce. When the rice is tender, scatter salmon cubes on top of the rice. Cover the pot and let steam over low heat, if on the stove, or on the keep warm function of the rice cooker, until done to taste, 8 to 12 minutes.
To serve, divide rice among bowls and top with salmon. Add any garnishes that you like, then drizzle with a little of the sauce. Serve with more sauce on the side for dipping.