This recipe is influenced by one of my favorite dishes, sushi. It has many of the signature components of sushi but requires less artistry to make, especially when you can cook all the components at once in the Ninja Speedi.
Tip: Don’t have quick-cooking brown rice? Substitute with quinoa! If gluten-free, use gluten-free soy sauce/tamari.
This dish contains the following allergens: Fish, Soybeans
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
2 cups
instant brown rice
1 cup
frozen shelled edamame
2 cups
water
2 tablespoons
rice vinegar
Kosher salt, to taste
Ground black pepper, to taste
LEVEL 2 (CRISPER TRAY)
2
salmon fillets (8 ounces each)
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons
low-sodium soy sauce
1 1/2 tablespoons
honey, divided
TOPPINGS
Carrots, thinly sliced or peeled into ribbons
Cucumber, sliced into half moons
Avocado, diced
Roasted seaweed snack, torn or cut into small pieces
Sriracha
LEVEL 1 (BOTTOM OF POT)
2 cups
instant brown rice
1 cup
frozen shelled edamame
2 cups
water
2 tablespoons
rice vinegar
Kosher salt, to taste
Ground black pepper, to taste
LEVEL 2 (CRISPER TRAY)
2
salmon fillets (8 ounces each)
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons
low-sodium soy sauce
1 1/2 tablespoons
honey, divided
TOPPINGS
Carrots, thinly sliced or peeled into ribbons
Cucumber, sliced into half moons
Avocado, diced
Roasted seaweed snack, torn or cut into small pieces
Sriracha
Utensils
Small Bowl
Rubber Spatula
Silicone-Tipped Tongs
Whisk
Brush
Step 1
Place all Level 1 ingredients in the pot and stir to combine. Pull out the legs on the Crisper Tray, then place in the elevated position in the pot.
Step 2
Season the salmon with salt and pepper. Combine soy sauce and 1 tablespoon honey in a small bowl. Whisk to combine, then brush over salmon and let sit for 10 minutes. Then, place the salmon on top of the tray.
Step 3
Close the lid and flip the SmartSwitch™ to RAPID COOKER.
Step 4
Select STEAM & CRISP, set temperature to 450°F, and set time to 7 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 3 to 4 minutes before crisping).
Step 5
When cooking is complete, transfer salmon to a plate. Then use silicone-tipped tongs to grab the center handle and remove the tray from the unit.
Step 6
Add the rice vinegar and remaining ½ tablespoon honey to the mixture and stir to combine. Transfer rice mixture to bowls and serve with salmon and toppings as desired.
Place all Level 1 ingredients in the pot and stir to combine. Pull out the legs on the Crisper Tray, then place in the elevated position in the pot.
LEVEL 1 (BOTTOM OF POT)
2 cups
instant brown rice
1 cup
frozen shelled edamame
2 cups
water
2 tablespoons
rice vinegar
Kosher salt, to taste
Ground black pepper, to taste
LEVEL 2 (CRISPER TRAY)
2
salmon fillets (8 ounces each)
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons
low-sodium soy sauce
1 1/2 tablespoons
honey, divided
TOPPINGS
Carrots, thinly sliced or peeled into ribbons
Cucumber, sliced into half moons
Avocado, diced
Roasted seaweed snack, torn or cut into small pieces
Sriracha
LEVEL 1 (BOTTOM OF POT)
2 cups
instant brown rice
1 cup
frozen shelled edamame
2 cups
water
2 tablespoons
rice vinegar
Kosher salt, to taste
Ground black pepper, to taste
LEVEL 2 (CRISPER TRAY)
2
salmon fillets (8 ounces each)
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons
low-sodium soy sauce
1 1/2 tablespoons
honey, divided
TOPPINGS
Carrots, thinly sliced or peeled into ribbons
Cucumber, sliced into half moons
Avocado, diced
Roasted seaweed snack, torn or cut into small pieces
Sriracha
Step 2 of 6
Season the salmon with salt and pepper. Combine soy sauce and 1 tablespoon honey in a small bowl. Whisk to combine, then brush over salmon and let sit for 10 minutes. Then, place the salmon on top of the tray.
LEVEL 1 (BOTTOM OF POT)
2 cups
instant brown rice
1 cup
frozen shelled edamame
2 cups
water
2 tablespoons
rice vinegar
Kosher salt, to taste
Ground black pepper, to taste
LEVEL 2 (CRISPER TRAY)
2
salmon fillets (8 ounces each)
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons
low-sodium soy sauce
1 1/2 tablespoons
honey, divided
TOPPINGS
Carrots, thinly sliced or peeled into ribbons
Cucumber, sliced into half moons
Avocado, diced
Roasted seaweed snack, torn or cut into small pieces
Sriracha
LEVEL 1 (BOTTOM OF POT)
2 cups
instant brown rice
1 cup
frozen shelled edamame
2 cups
water
2 tablespoons
rice vinegar
Kosher salt, to taste
Ground black pepper, to taste
LEVEL 2 (CRISPER TRAY)
2
salmon fillets (8 ounces each)
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons
low-sodium soy sauce
1 1/2 tablespoons
honey, divided
TOPPINGS
Carrots, thinly sliced or peeled into ribbons
Cucumber, sliced into half moons
Avocado, diced
Roasted seaweed snack, torn or cut into small pieces
Sriracha
Step 3 of 6
Close the lid and flip the SmartSwitch™ to RAPID COOKER.
LEVEL 1 (BOTTOM OF POT)
2 cups
instant brown rice
1 cup
frozen shelled edamame
2 cups
water
2 tablespoons
rice vinegar
Kosher salt, to taste
Ground black pepper, to taste
LEVEL 2 (CRISPER TRAY)
2
salmon fillets (8 ounces each)
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons
low-sodium soy sauce
1 1/2 tablespoons
honey, divided
TOPPINGS
Carrots, thinly sliced or peeled into ribbons
Cucumber, sliced into half moons
Avocado, diced
Roasted seaweed snack, torn or cut into small pieces
Sriracha
LEVEL 1 (BOTTOM OF POT)
2 cups
instant brown rice
1 cup
frozen shelled edamame
2 cups
water
2 tablespoons
rice vinegar
Kosher salt, to taste
Ground black pepper, to taste
LEVEL 2 (CRISPER TRAY)
2
salmon fillets (8 ounces each)
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons
low-sodium soy sauce
1 1/2 tablespoons
honey, divided
TOPPINGS
Carrots, thinly sliced or peeled into ribbons
Cucumber, sliced into half moons
Avocado, diced
Roasted seaweed snack, torn or cut into small pieces
Sriracha
Step 4 of 6
Select STEAM & CRISP, set temperature to 450°F, and set time to 7 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 3 to 4 minutes before crisping).
LEVEL 1 (BOTTOM OF POT)
2 cups
instant brown rice
1 cup
frozen shelled edamame
2 cups
water
2 tablespoons
rice vinegar
Kosher salt, to taste
Ground black pepper, to taste
LEVEL 2 (CRISPER TRAY)
2
salmon fillets (8 ounces each)
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons
low-sodium soy sauce
1 1/2 tablespoons
honey, divided
TOPPINGS
Carrots, thinly sliced or peeled into ribbons
Cucumber, sliced into half moons
Avocado, diced
Roasted seaweed snack, torn or cut into small pieces
Sriracha
LEVEL 1 (BOTTOM OF POT)
2 cups
instant brown rice
1 cup
frozen shelled edamame
2 cups
water
2 tablespoons
rice vinegar
Kosher salt, to taste
Ground black pepper, to taste
LEVEL 2 (CRISPER TRAY)
2
salmon fillets (8 ounces each)
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons
low-sodium soy sauce
1 1/2 tablespoons
honey, divided
TOPPINGS
Carrots, thinly sliced or peeled into ribbons
Cucumber, sliced into half moons
Avocado, diced
Roasted seaweed snack, torn or cut into small pieces
Sriracha
Step 5 of 6
When cooking is complete, transfer salmon to a plate. Then use silicone-tipped tongs to grab the center handle and remove the tray from the unit.
LEVEL 1 (BOTTOM OF POT)
2 cups
instant brown rice
1 cup
frozen shelled edamame
2 cups
water
2 tablespoons
rice vinegar
Kosher salt, to taste
Ground black pepper, to taste
LEVEL 2 (CRISPER TRAY)
2
salmon fillets (8 ounces each)
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons
low-sodium soy sauce
1 1/2 tablespoons
honey, divided
TOPPINGS
Carrots, thinly sliced or peeled into ribbons
Cucumber, sliced into half moons
Avocado, diced
Roasted seaweed snack, torn or cut into small pieces
Sriracha
LEVEL 1 (BOTTOM OF POT)
2 cups
instant brown rice
1 cup
frozen shelled edamame
2 cups
water
2 tablespoons
rice vinegar
Kosher salt, to taste
Ground black pepper, to taste
LEVEL 2 (CRISPER TRAY)
2
salmon fillets (8 ounces each)
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons
low-sodium soy sauce
1 1/2 tablespoons
honey, divided
TOPPINGS
Carrots, thinly sliced or peeled into ribbons
Cucumber, sliced into half moons
Avocado, diced
Roasted seaweed snack, torn or cut into small pieces
Sriracha
Step 6 of 6
Add the rice vinegar and remaining ½ tablespoon honey to the mixture and stir to combine. Transfer rice mixture to bowls and serve with salmon and toppings as desired.
LEVEL 1 (BOTTOM OF POT)
2 cups
instant brown rice
1 cup
frozen shelled edamame
2 cups
water
2 tablespoons
rice vinegar
Kosher salt, to taste
Ground black pepper, to taste
LEVEL 2 (CRISPER TRAY)
2
salmon fillets (8 ounces each)
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons
low-sodium soy sauce
1 1/2 tablespoons
honey, divided
TOPPINGS
Carrots, thinly sliced or peeled into ribbons
Cucumber, sliced into half moons
Avocado, diced
Roasted seaweed snack, torn or cut into small pieces
Sriracha
LEVEL 1 (BOTTOM OF POT)
2 cups
instant brown rice
1 cup
frozen shelled edamame
2 cups
water
2 tablespoons
rice vinegar
Kosher salt, to taste
Ground black pepper, to taste
LEVEL 2 (CRISPER TRAY)
2
salmon fillets (8 ounces each)
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons
low-sodium soy sauce
1 1/2 tablespoons
honey, divided
TOPPINGS
Carrots, thinly sliced or peeled into ribbons
Cucumber, sliced into half moons
Avocado, diced
Roasted seaweed snack, torn or cut into small pieces
