Microwave Salmon Rice Bowl with Wilted Spinach
A single-serve bowl of fluffy steamed rice topped with gently cooked salmon, soy and ginger, and spinach wilted right in the same dish. Ready in minutes with only a microwave.
- Total
- 21 min
- Prep 6 · Cook 12 · Rest 3
- Serves
- 1
- Difficulty
- Easy
You'll practice: Absorption rice · Steaming
- Savory
- Microwave
Instructions
-
Put the rice in the microwave-safe bowl and add the 180 ml water. Stir once, then cover with the plate. Microwave on high for 5 minutes.
~5 min
Covering traps steam so the rice cooks evenly and stays moist instead of drying out.
Microwave rice keeps cooking as it stands, so pull the bowl out when a little water still shows at the centre, then let the covered rest finish it.
Absorption rice Use the right water ratio and keep the bowl covered; pull it when a little water still shows at the centre and let the covered rest finish it.
-
While step 1 cooks
While the rice cooks, pat the salmon dry with a piece of paper towel and set it on the cutting board. Rub it with the pinch of salt and the pinch of black pepper.
~2 min
Drying the fish removes surface moisture so it cooks evenly and seasoning adheres better.
-
While step 1 cooks
In the small bowl, stir together the 1.5 tbsp soy sauce and the 1 tsp ginger. Set aside.
~1 min
-
Take the bowl out of the microwave. Lay the salmon on top of the partly cooked rice and spoon half the soy-ginger mixture over the fish. Cover and microwave on high for 4 minutes, until the salmon is opaque and flakes easily and reaches 63°C/145°F in the thickest part.
~4 min
Salmon needs to reach 63°C/145°F to be safely cooked and opaque throughout.
Cut the salmon into two equal pieces if the fillet is thick, so it cooks through evenly without drying at the edges.
Steaming Cover tightly so trapped steam cooks gently; check salmon at the thickest part for 63°C/145°F and opaque flakes.
-
Lift the salmon onto the plate. Pile the spinach into the hot bowl on the rice, cover, and microwave on high for 1 minute, until the leaves are fully wilted.
~1 min
Covering traps steam that quickly wilts the spinach without overcooking it.
Steaming Cover tightly so trapped steam cooks gently; check salmon at the thickest part for 63°C/145°F and opaque flakes.
-
Return the salmon to the bowl, drizzle over the remaining soy-ginger mixture, and let it stand for 3 minutes so the rice absorbs the juices. Fluff with the fork and eat.
~3 min
Resting lets the rice absorb the seasoned juices and the salmon finish cooking gently.