Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Rice Cooker Salmon and Rice Bowls
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- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 4 servings
Your rice cooker can do a lot more than just steam rice, and enjoying a bowl of this light, flavorful salmon dish is a delicious way to prove it. Adding the ingredients to the cooker takes just minutes, and when the cycle is finished, you’ll be rewarded with silky soy-marinated salmon, tender mushrooms and super-flavorful rice that gets a boost from dashi powder. We suggested selecting about five toppings like sliced cucumber, scallions, seaweed salad, avocado and kimchi for your bowls, but feel free to use whatever combination you’d like.
- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 4 servings
Ingredients
Toppings and Serving:
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Directions
Special equipment:
a 6- to 10-cup rice cooker- For the rice and salmon: If the salmon has skin, remove it by laying a piece skin-side down on a cutting board. Use a very sharp knife and slide it between the flesh and skin on the narrow side; insert your knife about an inch in, then grasp the skin with the fingertips of your other hand and use it to help guide the knife across the flesh staying close to the skin to remove it in one piece. Repeat with the remaining salmon. Transfer the salmon to a rimmed plate and gently massage 1/2 teaspoon kosher salt, soy sauce and mirin over the pieces until the salt dissolves. Leave to marinate in the refrigerator while you prepare the other ingredients.
- Rinse the rice under cold water and drain several times until the water runs clear, 3 to 5 times. Drain the rice and transfer it to a 6- to 10-cup rice cooker. Add 1 1/4 cups cold water, the instant dashi powder and 1/4 teaspoon kosher salt. Stir until the dashi powder and salt dissolve. Add in the salmon, marinade included, and mushrooms. Make sure there are no grains of rice on top of the salmon. Close the lid of the rice cooker and press “white rice” mode. Leave to cook until it is finished, about 35 to 40 minutes depending on your cooker.
- When the rice is cooked, open the cooker and place the unsalted butter and edamame on top and leave to set until the butter is melted and the edamame are warmed through, about 10 minutes. Gently transfer the salmon into 4 separate bowls, stir the edamame into the hot rice and divide among the bowls.
- For the toppings and serving: Top the bowl with 5 garnishes of your choice, then drizzle with Japanese mayo and sprinkle with furikake to finish.
