Steamed Salmon Rice
- Cook
- 60 min
[RICE COOKING] [WHT]
[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
Additional Ingredients (330 g total)
2 (7 oz | 200g total) salmon fillets, skin-on
120 g cod roe, divided into 5–6 pieces
10 g shredded kombu
100 g ikura (salmon roe)
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.
Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [4.0] rice cups to cook the rice.
Once the rice cooking is complete, remove the salmon fillets and carefully remove any pin bones. Place the salmon back on the rice and evenly spread ikura on top before serving.
For this recipe, the cooking amount of 4 rice cups accounts for the additional ingredients. Increase amount by 1 rice cup for every 330 g of additional ingredients when cooking mixed rice.
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