Ingredients
- 2 fillets of salmon, skin off
- 1 cup uncooked Japanese short grain rice
- 1 cup edamame beans
- 1 tablespoon sesame oil
- 3-4 tablespoons soy sauce
- 1 egg
- Pepper
- Finishing salt
- Toasted sesame seeds
- Kewpie mayonnaise
- Obento yaki nori sheets
Method
- Wash rice in rice cooker bowl and fill with water up to the corresponding water line.
- Cut salmon into thirds, making sure to remove any bones, and place into rice cooker.
- Add in sesame oil, soy sauce and pepper. Mix and close lid. Turn on white rice setting.
- While that’s cooking, whisk the egg. If boiling edamame, prepare it at this stage and set aside. Prepare the nori sheets by cutting into small strips.
- Once the rice has finished cooking (check cooking times with your rice cooker) pour in the whisked egg over the top of the rice and close the lid again for about 2 minutes.
- Now you can add in the edamame beans and gently mix everything together with a rice paddle.
- Place the salmon rice into bowls, sprinkle with finishing salt, a drizzle of Kewpie mayonnaise, and a topping of toasted sesame seeds.
- Enjoy your one-pot wonder!
Product used in recipe
- OBENTO - OBENTO YAKI NORI FOR SUSHI
- KEWPIE - KEWPIE MAYONNAISE 500G
