Follow these steps for perfect results
rice
uncooked
salmon
filets
edamame
boiled and de-shelled
soy sauce
sake
sugar
salt
sesame seeds
Steam rice according to rice cooker directions.
Slice salmon filets into 1-2 inch wide strips.
Prepare salt water solution (1 cup water + 3 tbs salt).
Soak salmon in salt water for 20 minutes.
Dry salmon with paper towel.
Broil salmon about 7-8 minutes per side.
Separate salmon into bite size pieces (1x1) by hand.
Sprinkle salmon with soy sauce.
Dissolve sugar and salt in sake.
When rice is cooked, add sake with sugar and salt, salmon, edamame, and sesame seeds into rice cooker.
Gently mix ingredients together in rice cooker.
Close lid and allow to steam for 5 minutes.
Serve as is or topped with nori, umeboshi, or shiso leaves as desired.
Expert advice for the best results
Adjust salt level to taste.
Use high-quality sake for best flavor.
Garnish with fresh herbs for added freshness.
Everything you need to know before you start
15 minutes
Rice can be cooked ahead of time.
Serve in a bowl, garnished with nori and sesame seeds.
Serve hot or warm.
Accompany with miso soup.
Add a side of pickled ginger.
Complements the umami flavors.
Enhances the Japanese flavors.
Discover the story behind this recipe
Common Japanese home-style cooking, found in Izakayas.
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