Rice cooker recipe: Miso salmon one-pot-rice

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lower in sodium and adds sweetness.

salmon fillets

🥗Healthier: tofu

💰Cheaper: canned salmon

Tofu is a healthier protein alternative.

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar + water

Rice vinegar provides acidity without added sugars.

sake

🥗Healthier: white wine

💰Cheaper: water + vinegar

White wine can substitute for sake in flavor.

Wash one rice cup of Japanese short-grain rice in the rice cooker pot.

Rinse a handful of hijiki seaweed and sprinkle on the rice.

Add about 1/2 bowl of edamame.

Stir 1 tsp of miso paste into 220ml of water.

Pour the miso water into the rice cooker.

Cook in the normal Rice mode.

On a salmon fillet of about 300g, add 1 tsp of miso paste, 1 tsp light soy sauce and 1 tsp mirin.

Massage the seasoning nicely on the salmon.

15 min before the rice is cooked, add the miso salmon onto the rice.

Add 2 small slices of butter onto the rice.

Let it cook for the remaining 15 min.

When it’s cooked, stir and mix the salmon and rice.

Scoop onto bowls and add some ikura and furikake for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens