Description
A cozy one-pot rice cooker meal featuring salmon, edamame, and fluffy rice, simmered in soy sauce, and finished with creamy Kewpie mayo. Perfect for eating on its own, wrapping in nori or turning into onigiri!
Ingredients
Units
Scale
- 1 cup rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
- Water (reduce water by 1/4 cup from usual rice cooker measurement; more on this in the recipe instructions)
- 1/4 cup soy sauce
- 1 cup edamame, shelled (it can be frozen or fresh)
- 1/2 lb salmon (it can be frozen or fresh)
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp kewpie mayo
- 1 avocado, cut in half and sliced
- Optional toppings/sides: Sriracha, roasted sesame seeds, nori (seaweed)
Instructions
- Rinse the rice thoroughly and place it in the rice cooker. Add water as you normally would for the rice you are using, but reduce the total amount by 1/4 cup to accommodate the soy sauce liquid.
- On top of the rice, layer the water, soy sauce, edamame, and salmon.
- Season the salmon with the salt and pepper.
- Turn on the rice cooker and cook as you normally would for rice. The rice will absorb all the flavors as it cooks alongside the salmon.
- Drizzle the salmon with kewpie mayo, fluff the rice, and serve it with sliced avocado. I like to also eat it with nori. I’ll scoop up little bites of the rice mixture, top with a slice of avocado, and wrap it up for a sort of deconstructed sushi roll. Garnish with roasted sesame seeds and sriracha.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2