This easy rice cooker salmon is perfect for the days you can't be bothered to stand over the stove. Inspired by takikomi gohan (Japanese mixed rice), this recipe comes together quickly and with minimal effort — the hardest part is waiting for it to finish cooking!
Ingredients
- 1 portion Blue Circle Foods Wild-Caught Alaskan Sockeye Salmon, thawed
- 1 cup frozen green peas
- 1/4 medium white onion, thinly sliced
- 1 handful dried shiitake mushrooms
- 1 handful wakame seaweed
- 1 cup short grain white rice
- 1/4 cup mixed grain rice (optional; if not using, substitute with additional white rice)
- toasted white sesame seeds, for garnish
- 1 small stalk green onion, thinly sliced
- 2 tsp low-sodium soy sauce, adjusted to taste
- 2 tsp toasted sesame oil, adjusted to taste
- salt and pepper, to taste
Instructions
- Thoroughly rinse the white rice and mixed grain rice with water until the water runs clear.
- Set the rice aside to soak while preparing the remaining ingredients.
- Soak the wakame seaweed and dried shiitake mushrooms in two separate bowls for about 30 minutes.
- Check that the wakame and shiitake mushrooms are fully rehydrated. Once softened and expanded, squeeze out the excess water and set aside.
- Roughly chop the wakame seaweed. Slice the shiitake mushrooms. Set aside.
- Rinse the rice one final time, then add it to a rice cooker pot with 1 cup of water.
- Add the frozen green peas, wakame seaweed, shiitake mushrooms, white onion, and salmon to the rice cooker. Add about 1 tablespoon of water over the top.
- Close the rice cooker and cook according to your rice cooker's settings.
- Once the rice is cooked, add the sliced green onions, toasted sesame oil, soy sauce, salt, and pepper. Mix thoroughly, breaking the salmon into small pieces as you stir.
- Season to taste and enjoy.