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In a medium sized bowl, combine soy sauce, sesame oil, rice
Combine salmon, kale, green onions, and ginger in a saucepan; add water and turn heat to medium-high. Bring liquid to a boil; reduce heat and simmer until salmon flakes easily with a fork, about 10 minutes. Add more water if needed. Season salmon with salt and pepper.
Stir rice into salmon mixture; cook until heated through, 2 to 3 minutes. Remove saucepan from heat. Stir seaweed into mixture and top with sesame oil.
Put salmon, rice, egg, lemon juice, mayonnaise, onion, salt and pepper in bowl. Toss thoroughly with a fork.
Gently mix in peas.
Serve on lettuce leaves.
Serve with tomato soup and muffins.
Spray the rice cooker bowl with Pam or coat with vegetable oil.
Put first 6 ingredients (rice - curry powder) in rice bowl, stirring with paddle (that comes with rice cooker) a few times. Close cover and set for regular cycle.
When rice cooker switches to \"keep warm\", srpinkle the green onion, pineapple, grapes (or cherries), and green pepper on top of the rice. Close cover and let steam for 15 minutes.
Stir rice with plastic rice paddle to combine.
Garnish with cucumber and lime wedges.
oil (about 4 quarts). Add rice and boil for 30-40
Cook rice according to directions.
Slice
our the mixture over each rice bowl and top with mitsuba.
rice cooker to make this recipe super easy. While the rice is
trips.
For the Basmati Rice: In a 2-quart heavy
archment paper.
In a bowl, toss the tomatillos and red
For Salmon, Rice and Pastry: Bring medium saucepan
Combine soy sauce, green onions, sesame oil, rice vinegar, ginger, and garlic in a bowl. Mix until thoroughly combined. Add salmon and marinate in the refrigerator for 30 minutes to 1 hour.
Divide brown rice among 4 serving bowls. Top with salmon, mango, cucumber, avocado, and strawberries. Sprinkle black sesame seeds on top.
00 degreesC.
Place the salmon into a saucepan with just
Divide rice among 4 bowls.
For the dressing, whisk all ingredients in a medium bowl. Season to taste.
Drizzle half the dressing over rice in bowls. Top each evenly with remaining ingredients. Drizzle with remaining dressing.
et aside.
Cook the rice according to package directions and
In a medium bowl, season salmon with a mixture of lemon
Thoroughly salt salmon, and set aside for 20-30 minutes. Rinse off salt. Grill salmon for approximately 5 minutes. When done flake with a fork.
Cut nori into 1/2 inch strips.
Boil 2 1/2 cups of water, and allow to cool. Add tea bags, and let steep for 1-3 minutes.
Divide rice into 4 bowls. Place a fourth of salmon in each bowl. Drizzle 1 tsp of soy sauce in each bowl, along with 1/4 tsp of wasabi, if using. Garnish with nori strips.
Mix together salmon and liquid, uncooked rice, grated carrot, egg, onion, salt and pepper, chives and curry powder if you want.
Form into 6 balls.
Place in a greased baking dish.
Mix cream of mushroom soup and water together; cover the balls.
Cover with foil paper.
Bake for 1 hour at 375 degrees Fahrenheit.
Recipe says serves 6 but I'm guessing serves 3.
In a bowl, serve up a large scoop of Rumbi rice, a
Cut carrot and cucumber into long thin strips.
Place 1 roll of rice paper in a bowl of warm water until just softened; lift from the water carefully and place on a board.
Place a slice of salmon, a slice of avocado and a little of the carrot and cucumber and onion on one end of the sheet.
Roll once, fold in sides and roll up.
Repeat with the remaining ingredients and serve with Dipping Sauce.
Dipping sauce- combine all ingredients in a small bowl.