This recipe is specifically for the Instant Pot, but can be made by simmering in a pot on the stove for an hour or so.

I N G R E D I E N T S

• 3/4 cup of Jasmine rise, rinsed and drained
• 7 cups of water
• 1 small knob of ginger, sliced
• 1 head of baby bok choy, chopped
• 6 oz of salmon, fresh or frozen
• 1 teaspoon of salt

D I R E C T I O N S

1. Add all ingredients to the Instant Pot, cook manually at high pressure for 30 minutes.
2. Do a quick release and use the saute setting to continue cooking until thickened if you prefer it thicker.
3. Garnish with whatever you’d like. I used crispy salmon skin, ginger, green onion, chili crisp, white pepper, and toasted sesame oil. Season with more salt to taste.