Salmon Rice in the Rice Cooker
For this recipe, apply the same principle by preparing everything in the rice cooker. Let the salmon, rice and edamame gently cook together in the appliance’s pot, and add plenty of flavour with a sauce made with soy and mirin. As for the nori seaweed, mix it into the rice for a Japanese touch to […]
Ingredients
- 1/2 lb (225 g) salmon fillet without skin
- 3/4 cup (160 g) Calrose rice (sushi rice), rinsed and drained
- 1/2 cup (75 g) frozen shelled edamame
- 2 green onions, thinly sliced, plus more for serving
- 3/4 cup (180 ml) water
- 3 tbsp (45 ml) low-sodium soy sauce
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) rice vinegar
- 2 tsp pickled ginger, chopped
- 1 tbsp roasted sesame seeds
- 1 tsp (5 ml) sriracha sauce
- 1 tbsp roasted sesame seeds
- 1 avocado, ripe but firm, diced
- 2 nori sheets, each cut into 8 rectangles (optional) (see note)
Instructions
- In the bowl of a rice cooker, place the salmon, rice, edamame, green onions, water and 1 tbsp (15 ml) of the soy sauce. Close the lid. Select the White Rice function. The rice is ready when the machine switches to the Warm function.
- Meanwhile, in a bowl, combine the remaining soy sauce with the mirin, vinegar, sesame oil, ginger and sriracha.
- Pour half of the sauce over the cooked rice. Using a spoon, break the salmon into pieces while mixing the rice. Divide the rice mixture between two bowls. Sprinkle with the sesame seeds and top with the avocado.
- To serve, fill the nori rectangles with the salmon rice. Serve with the remaining sauce.
For this recipe, apply the same principle by preparing everything in the rice cooker. Let the salmon, rice and edamame gently cook together in the appliance’s pot, and add plenty of flavour with a sauce made with soy and mirin. As for the nori seaweed, mix it into the rice for a Japanese touch to this all-in-one weeknight meal.