Brown Rice Bowl with Vegetables and Salmon | America's Test Kitchen

Name: Brown Rice Bowl with Vegetables and Salmon | America's Test Kitchen
Total time: 75 min
Ingredients: 1/4 cup vegetable oil, divided; 3 scallions, white and green parts separated and sliced thin on bias; 2 teaspoons grated fresh ginger, divided; 1/3 cup distilled white vinegar; 1 tablespoon sugar; 1 3/4 teaspoons table salt, divided, plus salt for cooking rice; 1 English cucumber, quartered lengthwise, seeded, and sliced on bias ¼ inch thick; 1 3/4 cups short-grain brown rice; 1 pound carrots, peeled and sliced on bias ½ inch thick; 1 pound shiitake mushrooms, stemmed, caps larger than 2 inches halved; 1 (1-pound) skin-on salmon fillet, about 1½ inches thick at thickest part; 4 teaspoons hoisin sauce, divided; 1 tablespoon sesame seeds, toasted; sriracha (optional)

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Ingredients

1/4 cup vegetable oil, divided
3 scallions, white and green parts separated and sliced thin on bias
2 teaspoons grated fresh ginger, divided
1/3 cup distilled white vinegar
1 tablespoon sugar
1 3/4 teaspoons table salt, divided, plus salt for cooking rice
1 English cucumber, quartered lengthwise, seeded, and sliced on bias ¼ inch thick
1 3/4 cups short-grain brown rice
1 pound carrots, peeled and sliced on bias ½ inch thick
1 pound shiitake mushrooms, stemmed, caps larger than 2 inches halved
1 (1-pound) skin-on salmon fillet, about 1½ inches thick at thickest part
4 teaspoons hoisin sauce, divided
1 tablespoon sesame seeds, toasted
sriracha (optional)