Brown Rice Bowl with Vegetables and Salmon

Name: Brown Rice Bowl with Vegetables and Salmon
Yield: Serves 4
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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Appears in Cook's Illustrated January/February 2019, America's Test Kitchen TV

SERVES4

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

The chewy, nutty brown rice that forms the base of our grain bowl was supereasy to make: We just poured it into plenty of boiling salted water and cooked it like pasta. While the rice cooked, we spread sliced carrots and shiitakes on a baki...

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