Vermicular | Steamed Salmon Rice

Steamed Salmon Rice

Tailored for: Musui–Kamado
Cooking Flow
60 min
Cooking Steps

[NORM] [4.0] 60 min


3 rice cups (540 ml) plain white rice, rinsed
520 ml water
2 tablespoons sake
1 teaspoon usukuchi (light color) soy sauce

2 (7 oz total) salmon fillets, skin-on
120 g cod roe, divided into 5-6 pieces
10 g shredded kombu
(Additional Ingredients = 330 g total)

100 g ikura (salmon roe)

  1. Add rinsed rice into the pot after thoroughly draining. Add in water, sake, soy sauce and stir once. Place kombu, cod roe and raw salmon on top of rice in that order.

  2. Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [4.0] rice cups to cook the rice.

  3. Once rice cooking is complete, take out salmon fillets and remove all pin bones. Place the salmon back on the rice and spread ikura evenly on top and serve warm.

  • Setting the cooking amount for 4 cups accounts for the additional ingredients. Increase the amount by 1 rice cup for every 330 g of additional ingredients when cooking mixed rice.

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Musui–Kamado with the Vermicular Cookbook.

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